INSIDE OUT

So this is an adaptation from the Naked Chef! LOVE some of his recipes!! I also love how he uses a "handful" of this or that. Nice measurements! LOL I've left the "handful" measurements in to honor him. ;) Savoy cabbage is noted to not finish with such a "gassy" leftover.

FARFALLE WITH SAVOY CABBAGE AND THYME -1 Tbsp Cold Pressed, Extra Virgin, olive oil for cooking -1 head of garlic, finely chopped -1 "good handful" thyme, leaves picked from the stem -1/2 large Savoy cabbage (outer leaves removed), quartered, cored, and finely sliced -"Handful" nutritional yeast -1 pound dried farfalle -Sea salt -Extra-virgin olive oil -7 ounces soy or rice mozzarella, cut into 1/2-inch dice - Optional (I did not use it and still loved the flavor. We don't always buy rice or soy cheese due to the high cost, preservatives and/or fat value so, we try to make foods without it). -2 handfuls pine nuts, lightly toasted -Coarsely ground peppercorns to taste Directions: Heat oil in wok on medium high heat. Add garlic and thyme and cook until softened. Add the Savoy cabbage and nutritional yeast, then stir and put the lid on the pan, lowering heat to medium or medium low (being careful not to burn cabbage. Cook for another 15 minutes, "shaking every now and again". Meanwhile, cook farfalle in sea-salted boiling water until al dente. When the cabbage is nice and tender, season and loosen with some 1/4 cup of Brown Rice Milk. Toss the drained farfalle pasta into the cabbage and reheat. At the last minute mix in soy/rice mozzarella and pine nuts and season with ground peppercorns. Serve immediately.