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Farfalle with Thyme and Mozzarella: Date Added: 13 Nov 2009
Listed in: Pasta
Ingredients

10 rashers pancetta, thinly, sliced
olive oil
1 clove garlic, finely, chopped
handful thyme
1/2 large savoy cabbage, halved, and, finely, sliced
handful parmesan cheese, grated
1 lb. dried farfalle

Seasoning

salt
freshly ground black pepper
1/2 lb. cheese, buffalo, mozzarella, diced into 1-inch pieces
toasted pine nuts

Cooking Instructions

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.

Seasoning

Toss the drained farfalle into the cabbage and at the last minute mix in mozzarella and pine nuts. Serve immediately.


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