- 1/2 cup pine nuts
- 1/2 cup raisins
- 1/2 cup boiling water
- 1/2 cup olive oil
- 6 cloves garlic, minced
- 10 ounce spinach, large stems removed, leaves washed and cut crosswise into 1-inch strips
- 1 pound farfalle
- 1/4 pound sliced prosciutto, cut crosswise into 1/4-inch strips
- 1/2 teaspoon salt
- 1/2 teaspoon fresh-ground black pepper
- 1/3 cup grated Parmesan
How to Make It
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.
Combine the raisins and the boiling water. Let stand until plump, about 10 minutes. Drain.
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.
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.
Variations: · Replace the pine nuts with walnuts.: · Substitute Swiss chard for the spinach.
Wine Recommendation: A fragrant and spicy gewürztraminer from the Alto Adige makes an unlikely but tasty mate for this pasta.