|1/3 cup (75 mL)||Italpasta Extra Virgin Olive Oil|
|2 tsp (10 mL)||Dijon mustard|
|1 1/2 tsp (7 mL)||anchovy paste|
|1 tsp (5 mL)||lemon zest|
|1/4 cup (60 mL)||fresh lemon juice|
|1 tsp (5 mL)||Worcestershire sauce|
|2||cloves garlic, minced|
|Pinch each salt and pepper|
|1 box (375 g)||Italpasta Total Penne Rigate|
|1 cup (250 mL)||chopped pancetta (1/2-inch pieces)|
|4 cups (1 L)||cherry or grape tomatoes|
|4 cups (1 L)||packed torn kale leaves|
|1/2 cup (125 mL)||shaved Parmesan cheese|
- Dressing: Whisk together extra virgin olive oil, mustard, anchovy paste, lemon zest, lemon juice, Worcestershire sauce, garlic, salt and pepper until combined; set aside.
- Salad: Heat large skillet over medium-high heat; cook pancetta for 5 to 8 minutes or until golden brown and crisp. Transfer to paper towel–lined plate.
- Remove all but 2 tbsp (30 mL) drippings from skillet. Add tomatoes; cook, shaking occasionally, for 2 to 3 minutes or until tomatoes are blistered and tender.
- Meanwhile, cook Total Penne Rigate according to package directions; drain well. Immediately transfer to large bowl; toss with tomatoes, kale, Parmesan, pancetta and dressing.
Tip: Dressing can refrigerated for up to 1 day.
Per 1/8 recipe
Calories 410, Fat 18g, Cholesterol 25mg, Sodium 690mg, Carbohydrate 44g, Fibre 7g, Sugars 3g, Protein 17g