Hey everyone, it is me, Dave, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, savoy cabbage pasta. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Savoy Cabbage Pasta is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it is quick, it tastes delicious. Savoy Cabbage Pasta is something which I have loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. You can cook savoy cabbage pasta using 8 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Savoy Cabbage Pasta:

1. Make ready Savoy Cabbage - shredded
2. Take best streaky bacon (16 rashers) - cut into squares
3. Make ready farfelle pasta
4. Prepare buffallo mozerella ball drained and cut in to cubes
5. Get Parmesan Cheese - good handful grated
6. Make ready garlic - chopped
7. Get pine nuts
8. Prepare butter

Steps to make Savoy Cabbage Pasta:

1. Put a pan of water on and bring to the boil. Prepare ingredients.
2. Fry bacon until starts browning
3. Add pine nuts and garlic cook for 1 minute
4. Add the outer dark leaves of the Savoy cabbage stir and cook for 2 mins with lid on then add lighter cabbage leaves and cook for 2 minutes with lid on
5. Add nob of butter and cook for a couple more minutes with lid on
6. Add pasta to boiling water and cook for 10-12 minutes. While thats cooking add mozerella to pan, stir and cook for a few minutes with lid on
7. Add parmesan cheese, and stir, cook for a few minutes with lid on
8. Once pasta cooked (10-12 mins) drain and add to pan keep a little of the water
9. Stir it, if sticking together add a little of the water and then serve on warm plates.

So that’s going to wrap it up for this exceptional food savoy cabbage pasta recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!