From Peg Cochran
I first had this pasta dish at my mother-in-law's house and really enjoyed it. She said every time she made it, someone would ask for the recipe. She would give it to them, but she charged them $10 which went toward the orphanage our church was supporting.
We were having good friends for dinner who we hadn't seen in a long time and it was Friday night. I have a full-time "day job" so I needed something that would be quick and easy. This pasta was the perfect dish. I served an antipasto beforehand with drinks--a selection of cheese, dried salami, olives, marinated mushrooms and onions, roasted red pepper and artichoke hearts. It was the perfect accompaniment and only required a trip to the grocery store and a bit of arranging on a platter.
1 lb. farfalle pasta (bow ties)
1/2 cup pine nuts
1/2 cup raisins
1/2 cup boiling water
1/2 cup olive oil
6 cloves of garlic (or less for the faint of heart)
1/4 lb. prosciutto (cut into 1/4 inch strips)
10 ounces spinach cut into one inch strips (I used baby spinach)
1/3 cup grated parmesan
salt and pepper to taste
Toast pine nuts over low heat--keep an eye on them, I burned the first batch. Pine nuts are expensive, but I found them to be a better deal at Sam's Club.