| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | about 4 servings |
| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | about 4 servings |
Ingredients
- 3/4 cup pignole nuts (pine nuts)
- 3/4 cup raisins
- 1/2 cup boiling water
- 1/2 cup olive oil
- 3 or 4 cloves garlic, minced
- 1 small bunch baby spinach, fresh and washed
- 1 pound farfalle pasta (bowties)
- 1/4 pound prosciutto, sliced into small pieces
- Salt and pepper
- Grated Locatelli Romano cheese, as needed
Instructions
- Toast pignole nuts in small frying pan. Add raisins to boiling water until plump, and drain. In large frying pan, heat oil and saute garlic. Add spinach and stir, cooking until wilted.
- Cook farfalle according to package directions. When done, drain and place farfalle in a large bowl with nuts, raisins, spinach mixture, prosciutto, salt and pepper, and grated cheese.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 959 |
| Total Fat | 45 g |
| Saturated Fat | 7 g |
| Carbohydrates | 115 g |
| Dietary Fiber | 8 g |
| Sugar | 19 g |
| Protein | 29 g |
| Cholesterol | 20 mg |
| Sodium | 796 mg |
| Serving Size | 1 of 4 servings |
| Calories | 959 |
| Total Fat | 45 g |
| Saturated Fat | 7 g |
| Carbohydrates | 115 g |
| Dietary Fiber | 8 g |
| Sugar | 19 g |
| Protein | 29 g |
| Cholesterol | 20 mg |
| Sodium | 796 mg |
Reviews
Subbed arugula for spinach, parm for pecorino. Fantastic!
Love it. I substitute dried cranberries for the raisins.
Love it..
Love this dish. I substitute sun-dried tomatoes for the raisins though.
Really delicious! The only change I made was to add 2 tblsps basil pesto to the pasta before mixing with the rest of ingredients. A hit with all the family. Will certainly cook again.
This is my family’s favorite pasta recipe! I actually originally got it from a chef who made it in his restaurant and just happened upon this food network recipe. I definitely don’t follow the measurements exactly and do it to taste! This really is delicious! I’ve also added garlic prawns to the pasta for added protein if you want it to be heartier entrée. We always make extra because it tastes even better the next day as leftovers. Enjoy!
Wonderful as the main dish in hot tropical weather! I have been cooking for 40 years and this one surprised me. I tweak pasta recipes to increase the vegetables and herbs. I added a box of baby argula, a bunch of chopped flat leaf parsley, and a bunch of chopped basil. I stir and taste as I add things. If it tastes too mild, I add more pungent ingredients, too starchy, I add a little bit more oil. This is a family favorite.
Just terrible it had no flavor. This is the 3rd recipe I’ve tried from Everyday Italian to only be disappointed. My family and I are huge Italian food fans, unfortunately it’s time to get my recipes elsewhere.
I was another skeptic of adding the raisins to this dish, but WOW, they were the perfect addition. This is a fantastic recipe, quick, easy and delicious. Everyone should try this one!
unless raisins are covered in chocolate, i’m not a big raisin fan but i needed a quick & easy recipe for the prosciutto i bought and decided to give this recipe a whirl. i already had the other ingredients and everyone else here had rave reviews. OMG–this is amazing!!! i even thought the raisins added the perfect touch. i’m no gourmet cook so this recipe is not only delicious but it is super easy. this recipe is now a staple in my cooking repertoire. make it tonite!