Kale Pasta Salad

Ingredients

• 1 pound Barilla® Penne
• 6 tablespoons vegetable oil (divided)
• 5 garlic cloves (minced)
• 10 strips cooked smoked bacon (chopped (for a vegetarian version, omit bacon))
• 3/4 teaspoon salt ((or more, if desired))
• 3/4 teaspoon ground black pepper
• 1 bunch kale (washed, pat dry, and chopped)
• Fresh squeezed juice of 1 lemon
• 3/4 cup Parmesan cheese (either shaved or shredded)

Instructions

1. 1

   Cook pasta in salty boiling water for about 12 minutes. Drain, rinse with cold water, and add to a large bowl. Set aside.

2. 2

   In a large skillet or pan, heat 4 tablespoons of oil and add the minced garlic. Cook over low heat, stirring occasionally, for about 2 minutes. Don't let garlic turn brown! Add the cooked bacon and heat for about 1 to 2 minutes to bring out its flavor. Remove pan from heat, stir in 3/4 teaspoon of salt and 3/4 teaspoon of pepper. Pour mixture all over the cooked pasta, tossing well to combine. Set aside.

3. 3

   Add the other 2 remaining tablespoons of oil and chopped kale to the same skillet or pan (without wiping it out) and let cook over medium-high heat for about 3 to 5 minutes or until kale is slightly wilted. Warming up the kale over medium-high heat brings out its flavor, avoiding get too bitter. Add kale to the pasta mixture with the lemon juice, and toss to combine. Let sit for about 5 to 7 minutes. When mixture has cool down, add the Parmesan cheese and toss. Taste pasta mixture, adjusting the seasonings if necessary.

4. 4

   Chill kale pasta salad for about 2 to 3 hours (or more if necessary) and serve.