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
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
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