Farfalle with Savoy Cabbage, Pancetta and Mozzarella

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