Farfalle with Savoy Cabbage, Pancetta and Mozzarella Recipe

Name: Farfalle with Savoy Cabbage, Pancetta and Mozzarella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil; 1/4 pound thinly sliced pancetta; 3 tablespoons pine nuts; 2 teaspoons chopped thyme leaves; 1 garlic clove, minced; 1 head of Savoy cabbage (about 1 3/4 pounds)tough outer leaves discarded, cabbage quartered, cored and cut crosswise into 1/2-inch ribbons; Salt and freshly ground pepper; 1/2 cup water; 1/4 cup freshly grated Parmesan cheese; 1 pound farfalle; 7 ounces fresh mozzarella, preferably buffalo, cut into 1/2-inch dice

Servings: persons

1/4 cup extra-virgin olive oil
1/4 pound thinly sliced pancetta
3 tablespoons pine nuts
2 teaspoons chopped thyme leaves
1 garlic clove, minced
1 head of Savoy cabbage (about 1 3/4 pounds)tough outer leaves discarded, cabbage quartered, cored and cut crosswise into 1/2-inch ribbons
Salt and freshly ground pepper
1/2 cup water
1/4 cup freshly grated Parmesan cheese
1 pound farfalle
7 ounces fresh mozzarella, preferably buffalo, cut into 1/2-inch dice

1
Heat 1 tablespoon of the olive oil in a large, deep nonstick skillet.
2
Add the pancetta and cook over moderate heat, turning once, until golden, about 5 minutes.
3
Transfer the pancetta to a cutting board and coarsely chop.
4
Strain the fat through a fine sieve; wipe out the skillet and pour the fat back in.
5
Add the pine nuts to the skillet and cook over moderate heat, stirring, until golden, about 3 minutes.
6
Using a slotted spoon, transfer the nuts to a plate.
7
Add the thyme and garlic to the skillet and cook, stirring, until fragrant, about 1 minute.
8
Add the cabbage and toss to coat with fat.
9
Cover and cook over moderately low heat until wilted, about 3 minutes.
10
Season with salt and pepper.
11
Add the water and Parmesan, cover and cook until the cabbage is tender, about 10 minutes.
12
Meanwhile, cook the farfalle in boiling salted water until al dente.
13
Drain the pasta and shake dry, then return it to the pot.
14
Add the cabbage, mozzarella, pancetta, pine nuts and the remaining 3 tablespoons of olive oil and toss until the cheese is slightly melted.
15
Season with salt and pepper.
16
Transfer to a bowl and serve.

414

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, 1/4 pound thinly sliced pancetta, 3 tablespoons pine nuts, 2 teaspoons chopped thyme leaves, and more.

Yes, Farfalle with Savoy Cabbage, Pancetta and Mozzarella falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Farfalle with Savoy Cabbage, Pancetta and Mozzarella

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