Farfalle Pasta with Bacon and Kale
an easy and tasty pasta dish with kale, mozzarella, and bacon!
- 3 cups farfalle pasta dried
- 5 slices bacon
- 1 garlic clove minced
- 1 tbsp thyme chopped
- 1 bunch of green kale
- 3 tbsp extra virgin olive oil
- 1/2 cup Parmesan cheese grated
- 6 ounces mozzarella cut into small cubes
- 1/4 cup walnuts chopped
- 1 pinch salt
- black pepper
Cook the farfalle as per the instructions on the box. Drain and set aside.
Chop up the bacon into small pieces and add to a 9-10 inch non-stick pan.
Cook the bacon until it just begins to become crispy.
Add the garlic and chopped thyme and turn the heat to low while you prep the kale.
Rinse the kale leaves under cold water and shake off the excess water.
Cut the center part of each kale leaf off and discard, then roughly chop the rest of the remaining leaves.
Add the chopped kale to the pan and saute until the kale starts to wilt. Season with salt and black pepper.
Add the drained pasta to the pan and mix.
Add the olive oil and stir.
Add the Parmesan and diced mozzarella and stir until it starts to just become soft.
Serve at once and garnish with chopped walnuts.
Serving: 8oz | Calories: 601kcal | Carbohydrates: 36g | Protein: 24g | Fat: 39g | Saturated Fat: 13g | Cholesterol: 60mg | Sodium: 661mg | Potassium: 241mg | Fiber: 2g | Sugar: 1g | Vitamin A: 470IU | Vitamin C: 3.1mg | Calcium: 386mg | Iron: 1.6mg