Farfalle With Pignole, Prosciutto And Spinach
1 Put raisins in boiling water until plump and then drain. Fry pine nuts in a pan with Tantillo Extra Virgin Olive Oil, and add raisins, spinach until wilted.
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Ingredients
- ¾ cup pine nuts
- ¾ cup raisins
- ½ cup Tantillo Extra Virgin Olive Oil
- 4 garlic cloves
- ½ cup boiling water
- 1 small bunch baby spinach
- 2 cups farfalle pasta
- ½ cup chicken stock
- ¼ pound prosciutto
- Pecorino Romano Cheese as needed
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