This recipe was supposed to include pancetta, but I couldn't find any at the new grocery store that I've been going to, so I used diced smoked tofu crisped in a bit of bacon grease instead. It was pretty good, but I think next time I might add a few olives as well.

TF and I both like bucatini, but we agreed that it was a difficult shape for this dish. I would be inclined to try a short pasta next time. I think orecchiette would work quite well. Gemelli might also be good and it's not a shape I find myself using that often, so this recipe would be a nice excuse. And if neither of those can be found, then I think shells or cavitapi would do well here.

Photo goes here.

Bucatini with Peas and Kale

Slightly adapted from Cook's Country December/January 2021

Ingredients

• 2 tsp. bacon grease or olive oil
• 90g smoked tofu, diced
• 3 cloves garlic, minced
• 1 Tbsp. lemon zest, divided
• 2 Tbsp. chopped green or kalamata olives (optional)
• 1/2 c. dry white wine
• 2 c. vegetable or chicken stock
• 2 1/2 c. water
• 450g dried pasta
• 1/2 c. panko breadcrumbs
• 1 Tbsp. olive oil
• 1/8 tsp. coarse sea salt, ground
• 1/8 tsp. black peppercorns, ground
• 1/2-3/4 c. Parmesan cheese, divided
• 140g kale, chopped
• 1 c. frozen peas

Directions

1. Melt the bacon grease over medium heat.
2. Add the tofu and cook, stirring occasionally, until crsip (~5 minutes).
3. Add the garlic, 2 tsp. of the lemon zest, and olives (if using) and cook for another 30 seconds or so.
4. Add the wine and cook until mostly evaporated (~3 minutes).
5. Add the chicken stock and water and bring to a boil.
6. Add the pasta and cook until molto al dente (8-10 minutes for bucatini).
7. Meanwhile, combine the breadcrumbs, olive oil, salt, and pepper and microwave on high in 20- or 30-second bursts, stirring between each one, until golden-brown (2-3 minutes).
8. Stir 1/4 c. of the Parmesan and the remaining 1 tsp. of lemon zest into the panko mixture and set aside.
9. Stir kale and peas into pasta and cook for another minute or two until pasta is desired doneness.
10. Add remaining Parmesan and stir vigorously for 30 seconds.
11. Season to taste with additional salt and pepper and serve topped with the panko mixture.