Summary

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

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Instructions

1. 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.
2. 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.