| Total: | 1 hr 10 min |
| Prep: | 30 min |
| Cook: | 40 min |
Ingredients
- 10 rashers pancetta, thinly sliced
- Olive oil
- 1 clove garlic, finely chopped
- 1 good handful thyme
- 1/2 large Savoy cabbage, halved and finely sliced
- Handful Parmesan cheese, grated
- 1 pound dried farfalle
- Seasoning: salt and freshly ground black pepper
- 1/2 pound buffalo mozzarella, diced into 1-inch pieces
- Pine nuts, toasted
Instructions
- In a pan fry off pancetta in a little olive oil until lightly golden. Add garlic and thyme and soften. Place in Savoy cabbage with the Parmesan then stir around and put the lid on the pan. Cook for a further 15 minutes, shaking every now and again, while you cook farfalle 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 and at the last minute mix in mozzarella and pine nuts. Serve immediately.;
Reviews
this is easy and tasty and a great use for cabbage which we don’t usually like
A quick and easy dish for a “getting home late from work” night…not only is it easy, but it is absolutely delicious. I find myself cooking it more often than anything in the fall and winter…and no complaints from my husband! Try it!
Easy to make, Great mixture of flavours blending and complimenting each other perfectly.
My husband and I love this recipe! The kids aren’t crazy about the cabbage so we tend to leave that out now, or substitute broccoli. But the pancetta and garlic oil give it a nice flavor. And the just-warmed mozzarella is wonderful! I use an abundance of pepper but have never added the pine nuts.