Farfalle with Pignole, Prosciutto, and Spinach Recipe

Name: Farfalle with Pignole, Prosciutto, and Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.
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.

1066

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 cup pignole nuts (pine nuts), 3/4 cup raisins, 1/2 cup boiling water, 1/2 cup olive oil, and more.

Yes, Farfalle with Pignole, Prosciutto, and Spinach falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Farfalle with Pignole, Prosciutto, and Spinach

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