Author Notes: I made this recipe to use up some of the amazing homemade pancetta I learned to make while participating in the February CharcutePalooza challenge. Could easily substitute spring fare like fresh peas, artichokes, or asparagus. —The Whiskey Chicken
Serves: 4
Ingredients
-
1/2
pound whole wheat pasta
-
1
small cauliflower, divided into florets
-
1
buttercup squash, peeled, cored, and chopped
-
1/2
cup pancetta, cubed
-
1/2
small onion, minced
-
2
garlic cloves, minced
-
1
bunch kale, roughly chopped
-
1/4
cup chicken or beef stock
-
olive oil
-
salt & pepper
Directions
- Preheat oven to 400 degrees.
- Add pasta to salted boiling water and cook until “al dente”. Drain and toss w/olive oil.
- While pasta cooks, toss cauliflower and squash w/olive oil, salt and pepper on baking sheet and bake 20 min.
- In a large skillet, cook pancetta over medium heat until browned. Remove and drain on paper towels.
- Add onions to skillet and cook until tender, about 5 min. Add garlic and cook for 30 sec. Add kale, toss, add stock. Cover.
- Toss pasta with vegetables, season with salt and pepper.
- Top with reserved pancetta.
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