Photo: Farfalle with Pignole, Prosciutto, and Spinach Recipe
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. 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.
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By janetbeaty_10781448
Tampa, FL
on July 21, 2008
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Wonderful as the main dish in hot tropical weather! I have been cooking for 40 years and this one surprised me. I tweak pasta recipes to increase the vegetables and herbs. I added a box of baby argula, a bunch of chopped flat leaf parsley, and a bunch of chopped basil. I stir and taste as I add things. If it tastes too mild, I add more pungent ingredients, too starchy, I add a little bit more oil. This is a family favorite.
By brownrad_8917094
littleton, CO
on November 11, 2007
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Just terrible it had no flavor. This is the 3rd recipe I've tried from Everyday Italian to only be disappointed. My family and I are huge Italian food fans, unfortunately it's time to get my recipes elsewhere.
By rrbrds3_744733
Shingle Springs, CA
on September 01, 2007
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I was another skeptic of adding the raisins to this dish, but WOW, they were the perfect addition. This is a fantastic recipe, quick, easy and delicious. Everyone should try this one!
Read all 23 reviews