Farfalle with Savoy Cabbage, Pancetta and Mozzarella

Summary

Yield
Servings
Sourcehttp://www.foodandwine.com/recipes/farfalle-savoy-cabbage-pancetta-and-mozzarella
Prep time20 minutes
Cooking time45 minutes
Total time1 hour, 5 minutes

Description

Try this delcious pasta dish which incorporates savoy cabbage. It's easy to prepare and good to share with friends over the weekend. The website which the reciepe is sourced from offers a wine paring service. Enjoy!

Ingredients

1⁄4 c
olive oil
1⁄4 c
pancetta
3 T
pine nuts
1
garlic clove
 
Chopped thyme leaves
1
savoy cabbage
1 c
grated parmesan cheese
1 lb
Farfalle
  oz
mozzarella
 
salt and pepper (to taste )

Instructions

Step 1    

Heat 1 tablespoon of the olive oil in a large, deep nonstick skillet. Add the pancetta and cook over moderate heat, turning once, until golden, about 5 minutes. Transfer the pancetta to a cutting board and coarsely chop. Strain the fat through a fine sieve; wipe out the skillet and pour the fat back in.

Step 2    

Add the pine nuts to the skillet and cook over moderate heat, stirring, until golden, about 3 minutes. Using a slotted spoon, transfer the nuts to a plate. Add the thyme and garlic to the skillet and cook, stirring, until fragrant, about 1 minute. Add the cabbage and toss to coat with fat. Cover and cook over moderately low heat until wilted, about 3 minutes. Season with salt and pepper. Add the water and Parmesan, cover and cook until the cabbage is tender, about 10 minutes.

Step 3    

Meanwhile, cook the farfalle in boiling salted water until al dente. Drain the pasta and shake dry, then return it to the pot. Add the cabbage, mozzarella, pancetta, pine nuts and the remaining 3 tablespoons of olive oil and toss until the cheese is slightly melted. Season with salt and pepper. Transfer to a bowl and serve.