Farfalle with Savoy Cabbage, Pancetta and Mozzarella

Name: Farfalle with Savoy Cabbage, Pancetta and Mozzarella
Yield: 8 FIRST-COURSE 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

Farfalle with Savoy Cabbage, Pancetta and Mozzarella was pinched from <a href="http://www.foodandwine.com/recipes/farfalle-with-savoy-cabbage-pancetta-and-mozzarella" target="_blank">www.foodandwine.com.</a>

"This recipe will also serve four people as a main course...."

INGREDIENTS

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1/4 cup extra-virgin olive oil

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1/4 pound thinly sliced pancetta

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3 tablespoons pine nuts

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2 teaspoons chopped thyme leaves

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1 garlic clove, minced

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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

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Salt and freshly ground pepper

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1/2 cup water

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1/4 cup freshly grated Parmesan cheese

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1 pound farfalle

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7 ounces fresh mozzarella, preferably buffalo, cut into 1/2-inch dice

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