Farfalle with Savoy Cabbage, Pine Nuts, and Mozzarella
#cabbage#pasta#parmesan#pine nuts#Jamie Oliver
A comforting autumn pasta dish featuring sautéed Savoy cabbage with garlic, thyme, and chili, tossed with farfalle, creamy mozzarella, Parmesan, and toasted pine nuts, finished with a drizzle of olive oil.
Lightly oil the cabbage and toast some pine nuts in a dry pan. Drizzle with olive oil and sprinkle with thyme.
Chop the cabbage and sauté it with garlic, then season generously with black pepper and dried chili.
Remove the tough cabbage stems, roll up the leaves, and finely chop or shred them.
Add a little water, cover, and simmer the cabbage for about 10 minutes until softened.
Add some starchy pasta cooking water to the pot along with the farfalle pasta and cook until al dente.
Stir in Parmesan cheese, then off the heat add extra virgin olive oil and chopped mozzarella, allowing the cheese to melt gently in the residual warmth.
Top the finished pasta with the toasted pine nuts and serve immediately.