The best refried beans, in my opinion, are traditionally made with pinto beans, but for a richer flavor, I combine black beans with light red kidney beans.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 10 |
Ingredients
- 1 (16 ounce) package bow tie pasta
- 1 (6 ounce) package spinach leaves
- 2 cups fresh basil leaves
- ½ cup extra virgin olive oil
- 3 cloves garlic, minced
- 4 ounces prosciutto, diced
- salt and ground black pepper to taste
- ¾ cup freshly grated Parmesan cheese
- ½ cup toasted pine nuts
Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Add bow tie pasta and return to a boil. Cook, uncovered and stirring occasionally, until pasta has cooked through but is still firm to the bite, about 12 minutes. Rinse with cold water to cool, then drain well in a colander set in the sink.
- Toss spinach and basil together in a large bowl.
- Heat olive oil in a skillet over medium heat. Add garlic and sauté for 1 minute. Stir in prosciutto and cook 2 to 3 minutes more. Remove from the heat.
- Add prosciutto mixture to spinach and basil and toss to combine. Pour in the drained pasta and toss again. Season with salt and pepper. Sprinkle with Parmesan cheese and pine nuts to serve.
Nutrition Facts
| Calories | 372 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 7 g |
| Protein | 14 g |
| Saturated Fat | 5 g |
| Sodium | 345 mg |
| Sugars | 2 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
Fantastic! I use Orecchiette (I found it at the store and had never had it) and it was GREAT!
THIS is the best pasta salad I’ve ever made! I make it EXACTLY to the recipe and everyone who has it, loves it – even kids as young as 4 – and every adult asks for the recipe!! THANK YOU SO MUCH FOR SHARING!!!
Beautiful and so delicious!
Loved this. Did not need the whole box of pasta. Next time I will try with arugula. Had with grilled shrimp.
easy & quick to make. We enjoyed it.
My entire family loved this! Followed the recipe except we “accidentally” doubled the garlic. Yum!
Really good. Made it as written.
I added onions, tomato and more bacon. Ate it while still hot, was good.
I really loved this dish! I did bacon instead of prosciutto and added sliced grape tomatoes that I cooked in the same pot as the sautéd garlic. I also added some bacon grease with the olive oil in the step mentioned above.
I never write reviews but this was just too good not to comment! I made it exactly as written, and not only was it delicious but it looked beautiful too. I didn’t measure the basil, so I probably didn’t use the full amount, but I definitely wouldn’t skip it, as it adds a very distinct flavor. As other reviewers pointed out, it’s not a cheap salad, but it makes enough to feed a big crowd. Also, unlike many green salads, it’s not a bad leftover the next day. Enjoy!
This is fabulous!
Very tasty. All off the basil just screams add tomatoes. I made a recipie for 2 and added 12 halved cherry tomatoes.
I reduced the amount of pasta, but kept everything else the same. This was awesome! Spend the money to use pine nuts and prosciutto. The flavors are perfect.
Loved this.
I used genoa salami instead of proscuitto and it was amazing.
It was good, but we didn’t finish leftovers. It lacked something special, an exciting flavor. I wouldn’t make this specific recipe again.
I substituted prosciutto for Asiago cheese. This has become my staple side to bring to cookouts. Everyone eats it all and asks for the recipe. Huge hit!!!
It was good I added more veggies
This recipe is a big hit with my family and parties, both. Full of flavor, simple and quite yummy.
Delicious! I made several changes, some kind of by accident (the store didn’t have some things, etc.) and some on purpose…firstly I wanted a vegetarian dish so I omitted the prosciutto, and added some quartered grape tomatoes. I reduced the olive oil by about 1/4 (I was making a double batch and used 3/4 cup instead of 1). I didn’t have nearly enough basil, and it really would have been nice to have more — but 2 cups of basil (or 4 for doubling like I was trying to do) is EXPENSIVE, and it was still great with less. I couldn’t get pine nuts so I substituted toasted almonds. They were good but I think the pine nuts would have been even better. Pretty sure I upped the garlic too — it was kind of hard to measure because I had the tiniest cloves I’ve ever seen.
This has gotten RAVE reviews each time I have made it. Both occasions were for a large group and everyone wanted to take it home. The second time I made it, I subbed Black Forest ham due to the cost and availability of prosciutto. The latter made it a little saltier. I put the wedges of cheese in my food processor and processed until the cheese resembled large bread crumbs. I find the cheese tastes so much better if you grate it yourself. The basil and spinach combo mixed with the flavors of garlic and ham is a winner and a crowd pleaser. This is now my go to side for big events!