10 strips pancetta, or lean bacon, thinly sliced
olive oil
1 clove garlic, finely chopped
1 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
fresh 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 off 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 into the cabbage and at the last minute mix in mozzarella and pine nuts.
Serve immediately.
Sugar: 7g
:
Calcium: 1190mg
Calories: 618kcal
Carbohydrates: 96g
Cholesterol: 39mg
Fat: 14g
Fiber: 9g
Iron: 2mg
Potassium: 677mg
Protein: 28g
Saturated Fat: 7g
Sodium: 274mg
Vitamin A: 3164IU
Vitamin C: 53mg
