Farfalle with Cabbage

Tamara Stimpson

This recipe works best with a savoy cabbage, and even reheats well!


10 strips of pancetta or lean bacon, thinly sliced

extra virgin olive oil

1 clove of garlic, finely chopped

1 handful of thyme, leaves picked from stems

1 large savoy cabbage, outer leaves removed, quartered, cored and finely sliced

1 cup grated Parmesan cheese

1 lb dried farfalle (or bowtie pasta)

salt and pepper

extra virgin olive oil

7 oz buffalo mozzarella, cut into 1/2" dice

2 handfuls of pine nuts, lightly toasted

  • In a skillet fry the 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 skillet. Cook for 5 minutes, shaking every now and then.
  • Meanwhile, cook the farfalle in salted boiling water until al dente. Drain and set aside.
  • When the cabbage is tender, season with salt and add some peppery olive oil. 
  • Toss the drained farfalle into the cabbage mixture and mix in the mozzarella and pine nuts. Let mozzarella go slightly gooey before serving.