Pasta recipes |
Farfalle with Thyme and Mozzarella |
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 |
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 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. |