Farfalle With Savoy Cabbage Pancetta And Mozzarella
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
Instructions
Farfalle With Savoy Cabbage, Pancetta And Mozzarella serves 10 original recipe by Food & Wine.
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