Tomatoes need a little extra love during winter. This pasta uses them in two ways: first melted into the pancetta drippings for a saucy base, then sautéed until gently blistered with the kale and garlic. Vary the green depending on what you have on hand; shredded Brussels sprouts, chard, or spinach would work. Orecchiette ("little ears" in Italian) have a catcher’s mitt shape that’s ideal for holding the crispy bits of pancetta. You could also use whole-grain shell pasta or rotini.

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• Prep:15 m

• Cook Time:20 m

• Ready In:35 m

• Serves: 4

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Ingredients

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• 8 ounces uncooked whole-wheat orecchiette pasta

• 3 cups cherry tomatoes, divided

• 3 ounces prediced pancetta (such as Boar's Head)

• 4 cups chopped stemmed lacinato kale

• 2 garlic cloves, minced

• 1 teaspoon chopped fresh rosemary

• 1/2 teaspoon freshly ground black pepper

• 1/4 teaspoon kosher salt

• 1 ounce Parmesan cheese, grated (about 1/4 cup)

• 2 tablespoons pine nuts, toasted

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Directions

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1.  Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl; reserve 1 1/2        cups cooking liquid.

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2.  Chop 1 cup tomatoes. Halve remaining 2 cups tomatoes. Cook pancetta in a large nonstick skillet over medium          until crisp, about 8 minutes. Remove pancetta from pan with a slotted spoon. Add chopped tomatoes to drippings        in pan; cook, stirring occasionally, until softened, about 2 minutes. Add halved tomatoes, kale, garlic, rosemary,          pepper, and salt; cook 2 minutes. Add 1 cup reserved cooking liquid; cover and cook until kale is wilted,                    about 2 minutes. Stir in pasta and pancetta. Add remaining 1/2 cup cooking liquid, 2 tablespoons at a time, as              needed to thin sauce. Top with cheese and pine nuts. Serve immediately.