Name: Farfalle with Prosciutto, Spinach, Pine Nuts and Raisins
Yield: 4
Ingredients: 1/2 c. pine nuts -; 1/2 c. raisins -; 1/2 c. boiling water -; 1/2 c. olive oil -; 6 cloves garlic -; 10 oz. spinach -; 1 lb. farfalle -; 1/4 lb. sliced prosciutto -; 1/2 tsp. salt -; 1/2 tsp. fresh-ground black pepper -; c. grated Parmesan -

Farfalle with Prosciutto, Spinach, Pine Nuts and Raisins

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Ingredients for - Farfalle with Prosciutto, Spinach, Pine Nuts and Raisins

1. 1/2 c. pine nuts -

2. 1/2 c. raisins -

3. 1/2 c. boiling water -

4. 1/2 c. olive oil -

5. 6 cloves garlic -

6. 10 oz. spinach -

7. 1 lb. farfalle -

8. 1/4 lb. sliced prosciutto -

9. 1/2 tsp. salt -

10. 1/2 tsp. fresh-ground black pepper -

11. c. grated Parmesan -

How to cook deliciously - Farfalle with Prosciutto, Spinach, Pine Nuts and Raisins

1. Stage

In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast them in a 350°F oven for 5 to 10 minutes.

2. Stage

Combine the raisins and the boiling water. Let stand until plump, about 10 minutes. Drain.

3. Stage

In a large frying pan, heat the oil over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Stir in the spinach and cook, stirring, until just wilted, about 2 minutes.

4. Stage

In a large pot of boiling, salted water, cook the farfalle until just done, about 15 minutes. Drain. Toss with the pine nuts, raisins, spinach mixture, prosciutto, salt, pepper and Parmesan.

5. Stage

Variations: Replace the pine nuts with walnuts. Substitute Swiss chard for the spinach.

6. Stage

Wine Recommendation: A fragrant and spicy Gewürztraminer from the Alto Adige makes an unlikely but tasty mate for this pasta.