Farfalle With Pignole, Prosciutto, And Spinach

By á-170456

Ingredients

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

Details

Servings 4

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. My husband was reluctant to try it because of the raisins, but he changed his mind as soon as he tasted it.

This recipe yields 4 servings.