Pan fry Pancetta or bacon in Olive oil until lightly golden
Add Garlic and thyme and soften
Add cabbage and parmesan, then stir and put lid on pan
cook further 5 mins, shaking now and then while cooking farafalle in salted boiling water.
When cabbage is nice and tender season and loosen with olive oil.
Drain pasta and toss cabbage and pasta together.
Last minute add mozzarella and pine nuts.
Serve - top with parmesan.
I add some chicken boullion when cooking the cabbage for a little extra flavour and be careful not to add the mozza when pasta really hot - it goes rubbery.
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|Serving Size: 1 Serving (454g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 335 (37%)|
|Amt Per Serving||% DV|
|Total Fat 37.2g||50 %|
|Saturated Fat 13.2g||66 %|
|Monounsaturated Fat 7.2g|
|Polyunsanturated Fat 5.8g|
|Cholesterol 57mg||18 %|
|Sodium 1155.3mg||40 %|
|Potassium 694.7mg||18 %|
|Total Carbohydrate 94.8g||28 %|
|Dietary Fiber 15.6g||63 %|
|Sugars, other 79.2g|
|Protein 51.5g||74 %|
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Calories per serving: 895
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