Penne with cabbage, pancetta, pine nuts and thyme

Ingredients

Generously serves 4

400 g penne pasta

1/4 cup olive oil

3 cloves garlic, crushed

200 grams thinly sliced pancetta

1/2 savoy cabbage, thickly sliced

1/4 tsp chilli flakes

2 tbls chopped thyme

juice of 1 lemon

80 grams toasted pine nuts

grated parmesan cheese, to serve

Method

1. Cook the penne in a large pot of salted boiling water as per the packets instructions
2. Heat 1 tablespoon of the oil over a medium heat in a large heavy frying pan,. Gently fry the garlic and pancetta until it is golden brown.
3. Add the cabbage, chilli, thyme, pinch of salt, pepper and stir all the ingredients together.
4. Add 2 tablespoons of the pasta water to the cabbage, stir for 2 - 3 minutes until the cabbage has wilted.
5. Add the cooked and drained pasta to the cabbage and stir well to combine the flavors.
6. Add the lemon juice, pine nuts and the remaining oil and stir well
7. Check the seasoning and stir in the parmesan cheese, server while hot