Jamie Oliver Savoy Cabbage Pasta - Jamie Oliver Dishes

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.

Try More Jamie Oliver Recipes:

💛 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.