Yield
4

How to Make It

Step 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° oven for 5 to 10 minutes.

Step 2

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

Step 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.

Step 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.

Step 5

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

Step 6

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

Quick From Scratch Italian

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