Farfalle with Savoy Cabbage, Pancetta, Thyme, and Mozzarella

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

Directions

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.