Recipe courtesy of Vita Greco

Farfalle with Pignole, Prosciutto, and Spinach

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  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: about 4 servings
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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


  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.
  2. 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.