Orecchiette With Kale, Bacon, And Sun-Dried Tomatoes

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Surprisingly good
Andrea Cutright   •  8 Mar   •  Report
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8 ounces uncooked orecchiette pasta

5 cups bagged prewashed kale

2 slices center-cut bacon

1/4 cup oil-packed sun-dried tomatoes, drained and roughly chopped

1/2 teaspoon crushed red pepper

3 large garlic cloves, chopped

1/2 teaspoon freshly ground black pepper

3/8 teaspoon salt

1 ounce Parmigiano-Reggiano cheese, shaved

2 tablespoons fresh lemon juice

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