Farfalle with Cabbage
Tamara Stimpson
This recipe works best with a savoy cabbage, and even reheats well!
Ingredients:
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.