Farfalle with Savoy cabbage, pancetta, thyme and mozzarella
Chef:
Jamie Oliver
10 rashers of pancetta or dry cured streaky bacon, thinly sliced.
Olive oil
1 clove garlic, finely chopped
1 good handful of thyme, leaves picked
1 large Savoy cabbage (outer leaves removed), quartered, cored and finely diced
1 handful of grated parmesan cheese
455g dried farfalle, the best you can get
Salt and pepper (ground black pepper)
extra virgin olive oil
200g buffalo mozzarella, cut into 1cm dice
2 handfuls of pine nuts, lightly toasted
In a pan, fry 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 pan.
Cook for a further 5 minutes shaking every now and again, while you cook your pasta 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 mixture and at the last minute mix in the mozzerella and pine nuts. Serve immediately
Serves
4
Main ingredients
Pasta & Noodles, Pork, Vegetables
Recipe Type
Easy, Entertaining, Family Dinners, Pasta/Noodles, Quick Meals
Level of Difficulty
Easy
