Cabbage, Fontina and Pancetta Broth

Huey

200g pasta
Salt & pepper
Olive oil
12 slices pancetta (or 4 rindless bacon rashers), chopped
1 red onion, diced
1 garlic clove, crushed
¾ large savoy cabbage, core & ribs removed & shredded
1½ litres beef stock
2 tbsp pesto
freshly grated fontina cheese

Cook pasta in plenty of lightly salted boiling water until al dente. Drain well and toss with a little oil. Heat 1 tbsp oil in a large pot and gently saute pancetta, onion and garlic until softish. Add cabbage and toss for a few minutes until it begins to wilt. Then almost cover with stock and sprinkle with ground pepper. Mix well and rapidly simmer for about 10 mins. Then add cooked pasta and pesto. Mix well to heat through and taste for seasoning.
Ladle soup into individual bowls and serve with fontina sprinkled on top.