Pasta with cabbage, bacon and pine nuts | Recipe Binder
Fry the chopped pancetta or lardons gently in olive oil. Add 2 cloves of chopped garlic and a small handful of chopped thyme. Core the cabbage, discard the outer leaves and chop half of it.
Ingredients
- Dry pasta (to serve two)
- 250g cubed pancetta or lardons
- 80g pine nuts
- 1 savoy cabbage
- Small bunch thyme
- Parmesan
- 2 cloves garlic, chopped
- 1 glass white wine
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