Bacon and Cabbage Pasta

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Bacon and cabbage Pasta

8-10 rashers of smoked bacon thinly sliced
olive oil
1 clove garlic finely chopped
1 fresh pamphrey or sweetheart, quartered, cored and finely sliced.
1 handful of grated parmesan or try our “Barbour Cheddar”
350g dried farfalle pasta
salt and pepper
1 pack of mozzarella diced (or more cheddar)
2 handfuls of pine nuts toasted

Little fresh parsley or black pepper to serve

Method
Fry the bacon in oil until golden. Add the garlic, soften. Add the cabbage and cover with a lid, and cook until the cabbage is nice and tender. Add the parmesan cheese. Cook the pasta in salted boiling water. When the cabbage is tender, moisten with some extra virgin olive oil. Toss in the cooked pasta and at the last minute the mozzarella or cheddar (let it melt a little) and pine nuts and serve.

  • 2010-03-31 18.51.39
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