Farfalle with Pignole, Prosciutto, and Spinach

Name: Farfalle with Pignole, Prosciutto, and Spinach
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 1 small bunch baby spinach, fresh and washed; 3 or 4 cloves garlic, minced; 454 grams farfalle pasta (bowties); 177 milliliters pignole nuts (pine nuts); 118 milliliters olive oil; 113 grams prosciutto, sliced into small pieces; 177 milliliters raisins; 4 servings Grated Locatelli Romano cheese, as needed; 4 servings Salt and pepper; 118 milliliters boiling water

You can never have too many main course recipes, so give Farfalle with Pignole, Prosciutto, and Spinach a try. One serving contains 1157 calories, 36g of protein, and 62g of fat. This recipe serves 4. A mixture of baby spinach, raisins, water, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the raisins you could follow this main course with the Rice Pudding with Raisins and Cinnamon as a dessert.

Instructions

Toast pignole nuts in small frying pan.

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Toast

Nuts

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Frying Pan

Add raisins to boiling water until plump, and drain. In large frying pan, heat oil and saute garlic.

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Raisins

Garlic

Water

Cooking Oil

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Frying Pan

Add spinach and stir, cooking until wilted.

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Spinach

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.

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Salt And Pepper