Farfalle Pasta with Prosciutto, Spinach, and Pine Nuts
Farfalle Pasta with Prosciutto, Spinach, and Pine Nuts requires about 45 minutes from start to finish. One serving contains 629 calories, 23g of protein, and 36g of fat. This recipe serves 4 and costs $2.53 per serving. A mixture of juice of lemon, spinach, pine nuts, and a handful of other ingredients are all it takes to make this recipe so tasty. 391 person have tried and liked this recipe. It is brought to you by Magnolia Days. It works well as a main course. Overall, this recipe earns an excellent spoonacular score of 92%. Spinach Salad With Mushrooms, Prosciutto And Pine Nuts, Spinach Pasta with Tomatoes, Pine Nuts and Basil, and Farfalle with Pancetta, Pine Nuts, and Sage are very similar to this recipe.
Servings: 4
Ingredients:
1/2 pound (8 ounces) farfalle pasta (bow ties)
1/3 cup golden raisins
Salt and fresh ground pepper
Juice from 1/2 to 1 lemon
Zest of 1/2 lemon
1/4 cup olive oil
Grated Parmesan cheese
1/3 cup pine nuts
2-3 ounces prosciutto, thinly sliced and cut into small pieces
Sauteed spinach
1/4 cup boiling water
Equipment:
frying pan
bowl
Cooking instruction summary:
In a small fry pan, toast the pine nuts over medium heat until light brown. Remove pine nuts from the pan and set aside to cool.In a small bowl, add the raisins and boiling water. Set aside for raisins to plump and absorb water.Cook the farfalle according to package instructions. While waiting for the water to boil and the pasta to cook, prepare the sauteed spinach (<-click for recipe). When the spinach is done transfer it to a large bowl. Add the prosciutto, lemon zest, and lemon juice to the bowl. Drain the raisins and add them to the bowl.Drain the cooked pasta and add it to the bowl. Add the toasted pine nuts and olive oil. Stir to combine. Season with salt and pepper. Transfer pasta to serving platter or pasta dishes. Top with grated Parmesan cheese. Serve immediately.
Step by step:
1. In a small fry pan, toast the pine nuts over medium heat until light brown.
2. Remove pine nuts from the pan and set aside to cool.In a small bowl, add the raisins and boiling water. Set aside for raisins to plump and absorb water.Cook the farfalle according to package instructions. While waiting for the water to boil and the pasta to cook, prepare the sauteed spinach (<-click for recipe). When the spinach is done transfer it to a large bowl.
3. Add the prosciutto, lemon zest, and lemon juice to the bowl.
4. Drain the raisins and add them to the bowl.
5. Drain the cooked pasta and add it to the bowl.
6. Add the toasted pine nuts and olive oil. Stir to combine. Season with salt and pepper.
7. Transfer pasta to serving platter or pasta dishes. Top with grated Parmesan cheese.
8. Serve immediately.
Nutrition Information:
covered percent of daily need
