Farfelle with Pancetta and Savoy Cabbage

Well it's been a while. There has of course been lots of cooking and eating since October, however no time. This I now intend to rectify...

I had half a savoy cabbage left from last week's Abel & Cole box and as it's currently the week before pay day I am trying to use everything up (I know, I know I should be doing this all of the time!). I Googled for recipes (my latest trick in my 'using up' campaign) and came across an old Jamie Oliver recipe which I have tweaked here.

(serves 2)

1 x packet of pancetta (strips)

1 x clove garlic (chopped)

1 x tsp crushed chilli

1 small savoy cabbage (chopped)

4 cups farfelle

extra virgin olive oil

black pepper

200g buffalo mozzarella (I like the Laverstock Farm one)

handful of parmesan

cook pasta in salted water until al dente.

while pasta is cooking, fry the garlic in a good amount of the oil in a large fry pan until it has a bit of colour. add the chilli.

roughly chop the pancetta and add it to the pan, then add cabbage until cooked.

add pasta to the pancetta mixture, stir, adding a bit of the cooking water to loosen it if required. add the mozzarella (torn into small pieces), and then when melted, add parmesan with a bit of ground pepper.

serve immediately.

LOW GI