1/2 bunch of kale, destemmed and torn into small pieces
1 1/2 cups cherry tomatoes, cut in half
1 package (or 1 pound) orecchiette pasta
1 ear of corn or 3/4 cup corn kernels
4 Tablespoons Pompeian Bold Extra Virgin Olive Oil, plus more for drizzling
1/2 lemon, juiced
4 ounces parmesan cheese, grated finely
Salt and pepper to taste


  1. Cook orecchiette al-dente (pasta should be tender but firm, typically 2-3 minutes less cook time than the package directions). Drain and return to a large pot.
  2. Add kale, tomatoes, corn. Cover and cook on low heat for another 5 minutes, stirring occasionally. Add Pompeian Bold Extra Virgin Olive Oil, lemon juice, and salt and pepper and half the cheese.
  3. Serve with an additional drizzle of Pompeian Bold Extra Virgin Olive Oil and remaining cheese.