Savoy Cabbage Pasta

Name: Savoy Cabbage Pasta
Yield: 4 servings
Cuisine: British
Ingredients: 1 Savoy Cabbage - shredded; 1 pack best streaky bacon (16 rashers) - cut into squares; 200 g farfelle pasta; 1 buffallo mozerella ball drained and cut in to cubes; Parmesan Cheese - good handful grated; 2 cloves garlic - chopped; 2 handfuls pine nuts; 1 knob butter

Marie Anderson @cook_16007489

London

#myrendangisntcrispy
Love the flavours of the bacon and cheese with the cabbage and pasta.

Marie Anderson @cook_16007489

London

#myrendangisntcrispy
Love the flavours of the bacon and cheese with the cabbage and pasta.

Saved

Ingredients

4 servings

1Savoy Cabbage - shredded
1 packbest streaky bacon (16 rashers) - cut into squares
200 gfarfelle pasta
1buffallo mozerella ball drained and cut in to cubes
Parmesan Cheese - good handful grated
2 clovesgarlic - chopped
2 handfulspine nuts
1 knobbutter

Saved

Steps

1

Put a pan of water on and bring to the boil. Prepare ingredients.
2

Fry bacon until starts browning
3

Add pine nuts and garlic cook for 1 minute
4

Add the outer dark leaves of the Savoy cabbage stir and cook for 2 mins with lid on then add lighter cabbage leaves and cook for 2 minutes with lid on
5

Add nob of butter and cook for a couple more minutes with lid on
6

Add pasta to boiling water and cook for 10-12 minutes. While thats cooking add mozerella to pan, stir and cook for a few minutes with lid on
7

Add parmesan cheese, and stir, cook for a few minutes with lid on
8

Once pasta cooked (10-12 mins) drain and add to pan keep a little of the water
9

Stir it, if sticking together add a little of the water and then serve on warm plates.