Spinaci

Name: Spinaci
Ingredients: 1 cup extra-virgin olive oil; 1/4 cup fresh garlic, pureed (if you have a small food processor, it will make it easy); 1 lb prosciutto, sliced thin, trimmed, and diced (if you want to be really extravagant, get Prosciutto Di Parma...it's expensive, but the best!); 1/4 cup fresh basil, julienned; 1 tablespoon dried oregano; 1 tablespoon fresh ground black pepper; 1 lb linguine, cooked al dente according to package instructions; 1 lb fresh baby spinach leaves; 1/3 cup pine nuts, toasted (pignoli, up to 1/2 cup); 4 tablespoons parmigiano-reggiano cheese, shaved (or more, if desired. You can also use a good, fresh Parmesan cheese)

10 ingredients

3 steps

Ingredients

1 cup extra-virgin olive oil
1/4 cup fresh garlic, pureed (if you have a small food processor, it will make it easy)
1 lb prosciutto, sliced thin, trimmed, and diced (if you want to be really extravagant, get Prosciutto Di Parma...it's expensive, but the best!)
1/4 cup fresh basil, julienned
1 tablespoon dried oregano
1 tablespoon fresh ground black pepper
1 lb linguine, cooked al dente according to package instructions
1 lb fresh baby spinach leaves
1/3 cup pine nuts, toasted (pignoli, up to 1/2 cup)
4 tablespoons parmigiano-reggiano cheese, shaved (or more, if desired. You can also use a good, fresh Parmesan cheese)

Directions

1

Heat the olive oil to medium-low in a very large saute' pan. Stir in the pureed garlic and prosciutto only long enough to infuse the flavor; do NOT cook. Stir in the basil, oregano, and pepper only to infuse. Remove from heat, cover, and keep warm to let flavors mingle.
2

When ready to serve, return the saute' pan with the sauce to medium-low heat and reheat. Remove from heat and stir in the hot, drained pasta, the spinach, and the toasted pine nuts. Stir to coat the pasta and wilt the spinach leaves.
3

Divide the mixture into 4 serving bowls and top generously with the cheese.