Saturday, May 16, 2015

#Recipe for Farfalle with Proscuitto, Spinach, Pine Nuts and Raisins @pegcochran

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!

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  1. Sounds like a wonderful company meal that wasn't too taxing for the cook!

    1. It was perfect and your suggestion of an antipasto was spot on.

  2. Sounds yummy, especially accompanied by the antipasta.

    1. I owe the antipasto idea to Lucy aka Roberta!

  3. This does sound yummy. I look forward to tasting the blend of flavors.

    1. It's an interesting blend that actually works!

  4. The raisins surprised me but obviously, they work. I bet your guests loved it. I have to try this!

  5. I don't care for prosciutto so I think I would try it but without that. Everything else sounds very good! Thanks for the recipe! And I have already purchased the book set. So fun!

    1. Elaine, do you like ham? I think it would make an excellent substitute for the prosciutto.

  6. I don't like ham or proscuiito... but I do like bacon... could I sub pancetta or bacon for that?

  7. Thanks for sharing the deal on Amazon! Off to acquaint myself with some new authors and characters. :-)