Farfalle With Prosciutto, Spinach, Pine Nuts, And Raisins

1. 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 350u00b0 oven for 5 to 10 minutes.

2. 2

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

3. 3

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

4. 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.

5. 5

   Variations: Replace the pine nuts with walnuts.: Substitute Swiss chard for the spinach.

6. 6

   Wine Recommendation: A fragrant and spicy gewurztraminer from the Alto Adige makes an unlikely but tasty mate for this pasta.

* Per serving · 4 servings · Values may vary.

No additional tips available.