Farfalle with Pignole, Prosciutto, and Spinach

Name: Farfalle with Pignole, Prosciutto, and Spinach
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

10 ingredients

8 steps

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

1

Toast pignole nuts in small frying pan.
2

Add raisins to boiling water until plump, and drain.
3

In large frying pan, heat oil and saute garlic.
4

Add spinach and stir, cooking until wilted.
5

Cook farfalle according to package directions.
6

When done, drain and place farfalle in a large bowl with nuts, raisins, spinach mixture, prosciutto, salt and pepper, and grated cheese.
7

You won't believe how good this is.
8

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