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.
Toast pine nuts
Plump raisins in boiling water for 10 minutes then drain.
I know--raisins? Trust me they add a wonderful note to the dish!
Cut spinach and prosciutto into strips. (I put all the prosciutto slices on top of each other, cut the strips and then separated them)
Heat oil and add minced (or pressed) garlic cloves. Saute for one minute. Add spinach and cook until wilted (approximately two minutes.) (I added the prosciutto to the pan for a few seconds to warm it.) Toss everything with the pasta and enjoy!
Five cozymysteries/four authors for $4.99!
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