Ingredients for Farfalle With Prosciutto Spinach Pine Nuts And Raisins
- Golden Raisin
- 1 cup boiling water (for plumping raisins)
- Olive Oil
- Garlic Cloves
- Baby Spinach
- 1/4 cup pine nuts, toasted
- Farfalle Pasta
- 4 ounces prosciutto, thinly sliced and chopped
- 1/2 cup grated Parmesan cheese
- Salt And Pepper
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How to Make Farfalle With Prosciutto Spinach Pine Nuts And Raisins
- Plump the raisins: In a small bowl, combine raisins with 1 cup of boiling water. Let soak for 10 minutes, then drain.
- Toast the pine nuts: In a dry skillet over medium heat, toast pine nuts for 2-3 minutes, or until fragrant and lightly golden. Set aside.
- Sauté garlic and spinach: Heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 1 minute, until fragrant. Add spinach and cook for 2-3 minutes, or until wilted.
- Cook the pasta: Cook farfalle according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
- Combine ingredients: Add the cooked farfalle, drained raisins, toasted pine nuts, and chopped prosciutto to the skillet with the spinach. Toss to combine.
- Stir in Parmesan cheese and pasta water: Add the Parmesan cheese and a little bit of the reserved pasta water (1-2 tablespoons at a time) to create a creamy sauce. Stir well to coat the pasta.
- Season and serve: Season with salt and pepper to taste. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
55g
Fat
31g
Carbs
35g
