FARFALLE WITH BACON & KALE

1 1/2 pounds farfalle
10 slices bacon, chopped into 1 inch pieces
1 onion, chopped
4 garlic cloves, chopped
20 cherry tomatoes, halved
1/2 pound kale, chopped into bite size pieces
1 1/2 cups chicken broth
1/2 cup crumbled ricotta salata
2 tbs chopped parsley
black pepper to taste

Cook pasta according to the package directions.

Meanwhile, saute bacon over moderately high heat until it brown slightly and releases most of its fat but is not crispy, 5 to 7 minutes.

Drain off most of the fat. Lower heat to medium.

Add the onion and garlic. Saute until the onion becomes translucent, 5 or 6 minutes.

Add tomatoes and saute until they start to soften and collapse a bit, 5 minutes.

Spread the kale on top of the bacon mixture. Pour over the broth. Gently mix the kale and bacon. Cover the pan.

Return heat to a moderately high temperature and steam the kale until it is completely wilted, about 10 minutes. Most of the broth should evaporate during this time.

Uncover and season generously with black pepper.

Drain pasta and pour into a serving bowl. Pour over the sauce. Garnish with ricotta salata and parsley.

Serves 6- enough for a laid back dinner party.

from: www.revelandfeast.com