Farfalle with Prosciutto, Spinach, Pine Nuts & Raisins

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Farfalle with Prosciutto, Spinach, Pine Nuts & Raisins

Farfalle with Prosciutto, Spinach, Pine Nuts & Raisins
Serves 4

1/2 c. pine nuts (I used pine nuts and walnuts)
1/2 c. raisins (I used golden raisins)
1/2 c. boiling water
1/2 c. olive oil
6 cloves garlic, minced
10 oz. spinach, large stems removed, leaves washed and cut crosswise into 1-inch strips
1 lb. farfalle
1/4 lb. sliced prosciutto, cut crosswise into 1/4-inch strips
1/2 t. salt
1/2 t. fresh-ground black pepper
1/3 c. grated Parmesan

1. In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast them in a 350 degree oven for 5-10 minutes.

2. Combine the raisins and the boiling water. Let stand until plump, about 10 minutes.

3. In a large frying pan, heat the oil over moderately low heat. Add the garlic and stir for 1 minute. Stir in the spinach and cook, stirring until just wilted, about 2 minutes.

4. In a large pot of boiling, salted water, cook the farfalle until just done, about 15 minutes. Drain. Toss with the pine nuts, raisins, spinach mixture, prosciutto, salt, pepper and Parmesan.