This easy and flavorful Jamie Oliver Savoy Cabbage Pasta is a delightful twist on a classic. With tender ribbons of cabbage, crispy pancetta, and creamy mozzarella, it’s a comforting dish that’s perfect for any night of the week. Tossed with pine nuts and Parmesan, it’s a simple yet elegant way to elevate everyday ingredients.
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💛 Why You’ll Love This Savoy Cabbage Pasta Recipe:
- Rich Flavor: The combination of pancetta, pine nuts, and fresh mozzarella creates a rich and delicious flavor that will satisfy your taste buds.
- Healthy Ingredients: Savoy cabbage adds a nutritious element to the dish, providing fiber and vitamins.
- Quick and Easy: This recipe is straightforward and doesn’t require a lot of time, making it perfect for a weeknight dinner.
- Versatile: It’s a versatile dish that can be enjoyed as a main course or as a side dish with your favorite protein.
- Elegant Presentation: The mix of vibrant green cabbage and golden pine nuts with creamy mozzarella makes for an elegant and appealing presentation.
🧀 Jamie Oliver Savoy Cabbage Pasta Ingredients
- 1/4 cup extra-virgin olive oil
- 1/4 pound thinly sliced pancetta
- 3 tablespoons pine nuts
- 2 teaspoons chopped thyme leaves
- 1 garlic clove, minced
- 1 head of Savoy cabbage (about 1 3/4 pounds) – tough outer leaves discarded, cabbage quartered, cored, and cut crosswise into 1/2-inch ribbons
- Salt and freshly ground pepper
- 1/2 cup water
- 1/4 cup freshly grated Parmesan cheese
- 1 pound farfalle (bow-tie pasta)
- 7 ounces fresh mozzarella, preferably buffalo, cut into 1/2-inch dice
🍲 How To Make Jamie Oliver Savoy Cabbage Pasta
- Cook Pancetta: Heat 1 tablespoon of the olive oil in a large, deep nonstick skillet over moderate heat. Add the pancetta and cook, turning once, until golden, about 5 minutes. Transfer the pancetta to a cutting board and coarsely chop. Leave the fat in the skillet.
- Toast Pine Nuts: Add the pine nuts to the skillet and cook, stirring, until golden, about 3 minutes. Using a slotted spoon, transfer the nuts to a plate.
- Cook Cabbage: Add the thyme and garlic to the skillet and cook, stirring, until fragrant, about 1 minute. Add the cabbage and toss to coat with the fat. Cover and cook over moderately low heat until wilted, about 3 minutes. Season with salt and pepper. Add the water and Parmesan, stir to combine, cover, and cook until the cabbage is tender, about 10 minutes.
- Cook Pasta: Meanwhile, cook the farfalle in boiling salted water until al dente. Drain the pasta and shake dry, then return it to the pot.
- Combine and Serve: Add the cabbage mixture, mozzarella, pancetta, pine nuts, and the remaining 3 tablespoons of olive oil to the pasta. Toss until the cheese is slightly melted. Season with salt and pepper. Transfer to a bowl and serve hot.
💭 Recipe Tips
- Toast Pine Nuts Carefully: Pine nuts can burn quickly, so keep an eye on them and stir frequently while toasting.
- Cook Pasta Al Dente: Make sure to cook the farfalle until just al dente (firm to the bite). This helps it hold up better when mixed with the other ingredients.
- Don’t Overcook the Cabbage: Cook the cabbage until tender but not mushy. It should retain some bite to complement the pasta.
- Combine Ingredients While Hot: Mix the pasta, cabbage, pancetta, pine nuts, and mozzarella while they are still hot. This helps the cheese melt slightly and blend the flavors.
🥖 What To Serve With Savoy Cabbage Pasta?
This Tasty Savoy Cabbage Pasta pairs well with a simple green salad, garlic bread, roasted vegetables, and a light white wine. It also can be served alongside grilled chicken, baked fish, crusty bread, and a tangy vinaigrette for a delicious and balanced meal.
🎚 How To Store Leftovers Savoy Cabbage Pasta?
- Refrigerate: Store the leftover Savoy Cabbage Pasta in an airtight container in the refrigerator for up to 3 days.
- Freeze: Place the pasta in a freezer-safe container or bag and freeze for up to 2 months. Thaw in the refrigerator before reheating.
🥵 How To Reheat Leftovers Savoy Cabbage Pasta?
- In The Oven: Preheat the oven to 350°F (175°C). Place the pasta in an oven-safe dish, cover with foil, and bake for about 15-20 minutes, or until heated through.
- In The Microwave: Transfer the pasta to a microwave-safe dish. Cover and microwave on high for 2-3 minutes, stirring halfway through.
- On the Stove: Heat a skillet over medium heat. Add the pasta and a splash of water or olive oil. Stir occasionally until heated through.
FAQs
Can I Use A Different Type Of Cabbage?
Yes, you can use other cabbages like green or Napa cabbage, but Savoy cabbage is best for this recipe.
Can I Make This Recipe Vegetarian?
Yes, just leave out the pancetta. You can add more pine nuts or use veggie bacon for flavor.
What Can I Use Instead Of Pine Nuts?
You can use chopped almonds, walnuts, or sunflower seeds instead of pine nuts.
How Do I Keep The Mozzarella From Clumping?
Dice the mozzarella into small pieces and add it to the hot pasta mixture just before serving to help it melt evenly.
Can I Prepare This Dish Ahead Of Time?
You can prep the pasta, cabbage, and pancetta ahead of time, but mix and heat everything just before serving for the best taste.
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Jamie Oliver Savoy Cabbage Pasta Nutrition Facts
- Calories 463
- Total Fat 12g
- Saturates Fat 6g
- Carbohydrate 71.8g
- Fibre 3.6g
- Sugars 11g
- Protein 21.2g
Jamie Oliver Savoy Cabbage Pasta
Description
Jamie Oliver Savoy Cabbage Pasta is made with extra-virgin olive oil, thinly sliced pancetta, pine nuts, chopped thyme leaves, minced garlic, Savoy cabbage, freshly grated Parmesan cheese, farfalle pasta, and fresh mozzarella. This easy and delicious Jamie Oliver recipe creates a perfect dinner that takes about 30 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Cook Pancetta: Heat 1 tablespoon of the olive oil in a large, deep nonstick skillet over moderate heat. Add the pancetta and cook, turning once, until golden, about 5 minutes. Transfer the pancetta to a cutting board and coarsely chop. Leave the fat in the skillet.
- Toast Pine Nuts: Add the pine nuts to the skillet and cook, stirring, until golden, about 3 minutes. Using a slotted spoon, transfer the nuts to a plate.
- Cook Cabbage: Add the thyme and garlic to the skillet and cook, stirring, until fragrant, about 1 minute. Add the cabbage and toss to coat with the fat. Cover and cook over moderately low heat until wilted, about 3 minutes. Season with salt and pepper. Add the water and Parmesan, stir to combine, cover, and cook until the cabbage is tender, about 10 minutes.
- Cook Pasta: Meanwhile, cook the farfalle in boiling salted water until al dente. Drain the pasta and shake dry, then return it to the pot.
- Combine and Serve: Add the cabbage mixture, mozzarella, pancetta, pine nuts, and the remaining 3 tablespoons of olive oil to the pasta. Toss until the cheese is slightly melted. Season with salt and pepper. Transfer to a bowl and serve hot.
Notes
- Toast Pine Nuts Carefully: Pine nuts can burn quickly, so keep an eye on them and stir frequently while toasting.
- Cook Pasta Al Dente: Make sure to cook the farfalle until just al dente (firm to the bite). This helps it hold up better when mixed with the other ingredients.
- Don’t Overcook the Cabbage: Cook the cabbage until tender but not mushy. It should retain some bite to complement the pasta.
- Combine Ingredients While Hot: Mix the pasta, cabbage, pancetta, pine nuts, and mozzarella while they are still hot. This helps the cheese melt slightly and blend the flavors.