In a large pot, bring salted water to a rolling boil. Add the farfalle pasta and cook until just under al dente, about 2 minutes less than the package instructions. Reserve ½ cup of cooking water, then drain the pasta in a colander, shaking off any excess water.

While the pasta is cooking, heat 1 tablespoon of extra virgin olive oil in a large skillet over medium heat. Add the sliced yellow onion and sauté for 5–7 minutes until softened and fragrant.

Increase the heat to medium-high and add the rest of the olive oil along with the chopped savoy cabbage to the skillet. Sauté for about 6–8 minutes, stirring often, until softened and slightly charred.

Stir in the minced garlic to the skillet, cooking for an additional 1-2 minutes until fragrant.

Once the garlic is fragrant, add the drained farfalle pasta, walnuts, and brown sugar (if using) to the skillet. Toss everything together, gradually mixing in the reserved pasta water.

Divide the Cabbage Walnut Pasta into bowls, garnishing with fresh parsley.