Farfalle with Savoy Cabbage and Bacon
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 head savoy cabbage, thinly sliced
- 500 g pasta, farfalle or other
- 1 onion (s), diced
- 2 cloves garlic, finely diced
- 50 g pine nuts
- 100 g bacon, mixed, diced
- 100 g parmesan cheese
- 250 g mozzarella
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook pasta al dente. Sweat the onions in oil. Add the garlic, pine nuts and bacon and fry. Then add the savoy cabbage and roast a little and cover with a lid and let it simmer - season with salt and pepper.
- Drain the pasta (save some of the cooking water) and mix with the vegetables. Fold in the parmesan and mozzarella and add the cooking water (so that it gets a nice creamy consistency). A little parmesan can be sprinkled on top for serving.
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