8 oz uncooked orecchiette pasta
5 cups bagged prewashed kale
2 slices center-cut bacon
1/4 cup oil-packed sun0dreid 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 oz Parmigiano-Reggiano cheese, shaved
2 tablespoons fresh lemon juice

8 oz uncooked orecchiette pasta 5 cup s bagged prewashed kale 2 slices center-cut bacon 1/4 cup oil-packed sun0dreid 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 oz Parmigiano-Reggiano cheese, shaved 2 tablespoons fresh lemon juice

1. Cook pasta in boiling water 8 minutes or until almost tender. Add kale, and cook 2 minutes. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.
2. While pasta cooks, cook bacon in a large skillet over medium-high heat 4 minutes or until crisp. Remove bacon from pan with a slotted spoon; crumble and set aside. Reduce heat to medium-low. Add sun-dried tomatoes, crushed red pepper, and garlic to drippings in pan; cook 1 minute, reserved 1/2 cup cooking liquid, black pepper, and salt to pan; toss to combine. Top pasta mixture evenly with bacon and cheese; drizzle evenly with lemon juice.