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
- 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.
- 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.
- Serve with an additional drizzle of Pompeian Bold Extra Virgin Olive Oil and remaining cheese.