Farfalle with Savoy Cabbage, Pancetta, Thyme, and Mozzarella

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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

  1. 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.;

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