Name: Farfalle with Pignole, Prosciutto, and Spinach
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: about 4 servings
Cuisine: italian
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

Directions

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.

Cook’s Note

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 was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Vita Greco, Next Door to the Chicken Market, 2002

Farfalle with Pignole, Prosciutto, and Spinach

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