Barilla® Gluten Free Rotini

Instructions

1. 1
   Bring a large pot of water to a boil, add salt
   
2. 2
   Render pancetta in a large skillet over medium heat until crispy
   
3. 3
   Drain fat on a paper towel and set aside
   
4. 4
   Cook garlic in the same skillet with olive oil for 1 minute over medium heat
   
5. 5
   Add cherry tomatoes and cover the skillet with a lid
   
6. 6
   Steam until cherry tomatoes pop open and release some of their juice
   
7. 7
   Cook pasta according to the package directions
   
8. 8
   Drain pasta and toss it with the sauce and baby kale in a large mixing bowl
9. 9
   Top with parmigiano cheese and crispy pancetta before serving