Another simple and tasty dish from The Return of the Naked Chef. Jon cooked this as I was late back from client meetings. I’d planned to make it and thought I had all the ingredients but it turned out we were out of pine nuts. That was shame as they would have been good in this. However even without the pine nuts this was very pleasant and we will be making it again. One of our boys even asked if he could have left overs cold in his lunchbox for school tomorrow!
- 10 strips pancetta or lean bacon, thinly sliced
- Olive oil
- 1 clove garlic, finely chopped
- 1 good handful thyme, leaves picked from the stem
- 1/2 large Savoy cabbage (outer leaves removed), quartered, cored, and finely sliced
- Handful grated Parmesan cheese
- 1 pound dried farfalle
- Salt and freshly ground black pepper
- Extra-virgin olive oil 7 ounces fresh buffalo mozzarella, cut into 1/2-inch dice
- 2 handfuls pine nuts, lightly toasted
- In a pan fry pancetta in a little olive oil until lightly golden. Add 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 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 pasta into the cabbage and at the last minute mix in mozzarella and pine nuts. Serve immediately.