My F&W
quick save (...)
Farfalle with Prosciutto, Spinach, Pine Nuts, and Raisins
© Melanie Acevedo

Farfalle with Prosciutto, Spinach, Pine Nuts, and Raisins

  • SERVINGS: 4
  • FAST

The frafalle act like little shovels scooping up the pine nuts and raisins. Another pasta with the same facility, such as shells, will work equally well. Prosciutto and Parmesan add piquancy and saltiness to the dish, perfectly complementing the sweet raisins.

Plus: More Pasta Recipes and Tips

  1. 1/2 cup pine nuts
  2. 1/2 cup raisins
  3. 1/2 cup boiling water
  4. 1/2 cup olive oil
  5. 6 cloves garlic, minced
  6. 10 ounces spinach, large stems removed, leaves washed and cut crosswise into 1-inch strips
  7. 1 pound farfalle
  8. 1/4 pound sliced prosciutto, cut crosswise into 1/4-inch strips
  9. 1/2 teaspoon salt
  10. 1/2 teaspoon fresh-ground black pepper
  11. 1/3 cup 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° oven for 5 to 10 minutes.
  2. Combine the raisins and the boiling water. Let stand until plump, about 10 minutes. Drain.
  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. 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.
Notes

Variations:

Replace the pine nuts with walnuts.

Substitute Swiss chard for the spinach.

Suggested Pairing

A fragrant and spicy Gewürztraminer from the Alto Adige makes an unlikely but tasty mate for this pasta.

YOU MIGHT ALSO LIKE

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.