Recipe of the Week! 

Kale, Mushroom & Pancetta Orecchiette Pasta
The Wine Experience Recommendation:  Sangiovese... Try a Chianti Classico!
 
Serves 4

4 tablespoons olive oil, divided
1 bunch chopped kale (about 12 ounces)
4 cups sliced crimini mushrooms (about 10 ounces)
6 cups diced pancetta or Italian-style bacon
4 teaspoons minced garlic
1 pound orecchiette pasta, cooked al dente and rinsed under cold water
Kosher salt and coarsely ground black pepper to taste

Directions

Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add kale and mushrooms; mix evenly and saute for 5 minutes, making sure mushrooms don't burn.

Add pancetta and garlic, and saute for 5 to 7 minutes. Lower heat and add cooked pasta to the skillet.

Incorporate pasta thoroughly with other ingredients. Drizzle remaining 1 tablespoon olive oil over pasta, and mix well.
Season with salt and pepper to taste, remove from heat and serve immediately.

Courtesy, Nicole Robinson, Turning Leaf winemaker