Farfalle With Savoy Cabbage, Pancetta, Thyme And Mozzarella

• 10 slices pancetta, thinly sliced
• olive oil
• 1 clove garlic, finely chopped
• 12 cup thyme
• 12 large savoy cabbage, halved and finely sliced
• 12 cup parmesan cheese, grated
• 1 lb farfalle pasta
• salt & freshly ground black pepper
• 12 lb buffalo mozzarella, diced into 1 inch pieces
• toasted pine nuts

1. In a pan fry off pancetta in a little olive oil until lightly golden.
2. Add garlic and thyme and soften.
3. Place in savoy cabbage with the parmesan then stir around and place the lid on the pan.
4. Cook for 15 minutes, shaking every now and then, while you cook farfalle in salted boiling water until al dente.
5. When the cabbage is nice and tender, season and loosen with pepperery extra virgin olive oil.
6. Toss and drain farfalle into the cabbage and at the last minute mix in mozzarella and pine nuts.
7. Serve immediately.

pancetta, olive oil, clove garlic, thyme, savoy cabbage, parmesan cheese, pasta, salt, buffalo mozzarella, nuts

Taken from www.food.com/recipe/farfalle-with-savoy-cabbage-pancetta-thyme-and-mozzarella-25851 (may not work)