Seasonal local food recipe No 135: Farfalle with savoy cabbage, pancetta, thyme and mozzarella

A pasta recipe from Jamie Oliver’s Return of the Naked Chef to make good use of the cabbage and garlic from this week’s veg boxes.

Serves 4

Preparation/Cooking: 15-20 minutes

10 rashers of pancetta or dry-cured streaky bacon, thinly sliced
olive oil
1 clove of garlic, finely chopped
1 good handful of thyme, leaves picked
1 large Savoy cabbage (outer leaves removed) quartered, cored and finely sliced
1 handful of grated Parmesan cheese
455g dried farfalle, the best you can get
salt and freshly ground black pepper
extra virgin olive oil
200g buffalo mozzarella, cut into 1cm dice
2 handfuls of pine nuts, lighly toasted

In a pan fry your pancetta in a little olive oil until lightly golden. Add the garlic and thyme and soften. Add the Savoy cabbage and Parmesan, then stir and put the lid on the pan. Cook for a further 5 minutes, shaking every now and again, while you cook your farfalle in salted boiling water until al dente. 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 the mozzarella and pine nuts. Serve immediately.

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