INGREDIENTS
8 oz
uncooked whole-wheat orecchiette pasta
3 cups
cherry tomatoes, divided
3 oz
prediced pancetta (such as Boar's Head)
4 cups
chopped stemmed lacinato kale
2
garlic cloves, minced
1 tsp
chopped fresh rosemary
1/2 tsp
freshly ground black pepper
1/4 tsp
kosher salt
1 oz
Parmesan cheese, grated (about 1/4 cup)
2 tbsp
pine nuts, toasted