Orecchiette with Kale & Tomatoes & Manchego Cheese

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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This is simply another easy recipe to top the orecchiette I made the other day.  You could make the orecchiette yourself or buy a dried version.  I used a mix of cherry tomatoes & Roma tomatoes because I had them on hand.  Any tomatoes would work.

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Orecchiette with Kale & Tomatoes & Manchego Cheese

INGREDIENTS

1 lb orecchiette

2 TBS olive oil

3 shallots – diced

2 cups kale – chopped

30-40 cherry tomatoes – halved – (or an equivalent amount of other tomatoes)

3 Roma tomatoes – diced – (or an equivalent amount of other tomatoes)

1 tsp salt

Manchego cheese – grated fine (or Parmesan)

Parsley or basil – chopped as garnish

DIRECTIONS

Heat the olive oil in a saute pan & heat the chopped shallots.  Add the diced tomatoes & chopped kale & salt & saute until the kale wilts.  Add water if this mix gets too thick.

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Cook the orecchiette as per directions & drain.  Add to the saute pan & toss to blend the ingredients.  Serve with grated Manchego & parsley or basil.

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