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.
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
salt & pepper
Step 1Preheat oven to 400 degrees.
Step 2Add pasta to salted boiling water and cook until \
Step 3While pasta cooks, toss cauliflower and squash w/olive oil, salt and pepper on baking sheet and bake 20 min.
Step 4In a large skillet, cook pancetta over medium heat until browned. Remove and drain on paper towels.
Step 5Add onions to skillet and cook until tender, about 5 min. Add garlic and cook for 30 sec. Add kale, toss, add stock. Cover.
Step 6Toss pasta with vegetables, season with salt and pepper.
Step 7Top with reserved pancetta.