Farfalle with Pignole, Prosciutto, and Spinach

By Gabe

Ingredients

• 3/4 cup pignole nuts ( pine nuts)
• 3/4 cup raisins
• 1/2 cup boiling water
• 1/2 cup olive oil
• 3 or 4 cloves garlic, minced
• 1 small bunch baby spinach, fresh and washed
• 1 pound farfalle pasta (bowties)
• 1/4 pound prosciutto, sliced into small pieces
• Salt and pepper
• Grated Locatelli Romano cheese, as needed

Details

Preparation time 15mins
Cooking time 20mins
Adapted from foodnetwork.com

Preparation

Step 1

Toast pignole nuts in small frying pan. Add raisins to boiling water until plump, and drain. In large frying pan, heat oil and saute garlic. Add spinach and stir, cooking until wilted.

Cook farfalle according to package directions. When done, drain and place farfalle in a large bowl with nuts, raisins, spinach mixture, prosciutto, salt and pepper, and grated cheese. You won't believe how good this is