Orecchiette with Kale, Bacon, and Sun-Dried Tomatoes

Photo: John Autry; Styling: Cindy Barr

• 8 ounces uncooked orecchiette pasta
• 5 cups bagged prewashed kale
• 2 slices center-cut bacon 
• 1/4 cup oil-packed sun-dried tomatoes, drained and roughly chopped
• 1/2 teaspoon crushed red pepper
• 3 large garlic cloves, chopped
• 1/2 teaspoon freshly ground black pepper
• 3/8 teaspoon salt
• 1 ounce Parmigiano-Reggiano cheese, shaved 
• 2 tablespoons fresh lemon juice