Recipe: Pesto Rigatoni Pancetta, Kale, Roasted Peppers, Teardrop Tomatoes, Toasted Pine Nuts, Caramelized Onions, Fresh Basil & Shaved Pecorino Cheese by Michael’s on East (Sarasota, FL)

Recipe courtesy of Chef Jamil Pineda, Michael’s on East

Pesto Rigatoni

Pancetta, Kale, Roasted Peppers, Teardrop Tomatoes, Toasted Pine Nuts, Caramelized Onions, Fresh Basil & Shaved Pecorino Cheese

Serves 4

2 oz Extra Virgin Olive Oil

3 Tablespoon Caramelized Onions

1 Roasted Red Pepper

2 Tablespoon Fresh Basil, chopped

5 oz Rigatoni Pasta, Cooked al Dente

4 oz Chopped Kale

1 oz Toasted Pine Nuts

2 Garlic Cloves, Sliced

4 oz of Pancetta, Large Diced (raw)

1 Cup Grated Romano Cheese

¼ Cup Shaved Manchego Cheese for Garnish

½ Cup Teardrop Tomatoes, Cut in Half

½ Cup Pesto

¾ Cup White Wine
Black Pepper to Taste

Method
Heat olive oil in a sauté pan over medium heat. Add pancetta and garlic then cook for two minutes. Add the kale, tomatoes, red pepper, and caramelized onions and cook two minutes. Add pesto, pine nuts, pasta, and cook for three minutes. Season with salt and pepper to taste. Add the wine, Romano cheese and basil and stir well.

When serving, add Manchego cheese shavings to top as garnish.

About Fred Bollaci

I'm CEO and President of Fred Bollaci Enterprises. I lost more than 100 pounds while living "La Dolce Vita" and I'm now known as "The Healthy Gourmet." Sample the good life with me through fitness, fine food, and good wine. Meet chefs who cater to a healthy gourmet lifestyle through my Golden Palate blog.
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