Farfalle with Prosciutto, Spinach, Pine Nuts, and Raisins
- SERVINGS: 4
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.
- 1/2 cup pine nuts
- 1/2 cup raisins
- 1/2 cup boiling water
- 1/2 cup olive oil
- 6 cloves garlic, minced
- 10 ounces 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
- 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.
Replace the pine nuts with walnuts.
Substitute Swiss chard for the spinach.
A fragrant and spicy Gewürztraminer from the Alto Adige makes an unlikely but tasty mate for this pasta.