FARFALLE AND SAVOY CABBAGE, PANCETTA,THYME AND MOZZARELLA

Farfalle and Savoy Cabbage, pancetta,Thyme and Mozzarella image

Provided by Jamallah Bergman @pmyodb1

Categories Pasta

Number Of Ingredients 11

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10 slice(s) strips of pancetta or lean bacon, thinly sliced
- olive oil
1 clove(s) garlic,finely chopped
1 - good handful of thyme, leaves picked from stems
1 large savoy cabbage (outer leaves removed),quartered, cored and finely sliced
1 - hanful of grated parmesan cheese
1 pound(s) dried farfalle, the best you can get
- salt and pepper
- olive oil, extra virgin
7 ounce(s) buffalo mozzarella, cut into 1/2 inch dice
2 - handfuls of pine nuts, lightly toasted

Steps:

In a pan, fry pancetta in a little olive oil until lightly golden. Add the garlic and thyme and cook until softened. Add the Savoy cabbage and Parmesan, then stir and put the lid on the pan.
Cook for a further 5 minutes shaking every now and again, while you cook your pasta in salted boiling water until al dente. When the cabbage is nice and tender, season and loosen with some nice peppery extra virgin olive oil. Toss the drained farfalle into the cabbage mixture and at the last minute mix in the mozzerella and pine nuts. Serve immediately.