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
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.
2
Cook Pasta according to directions on package.
3
When Al dente, drain and place pasta in a large bowl with spinach mixture, pine nuts, raisins, prosciutto and cheese. Buon Appetito!
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
Directions
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.
2
Cook Pasta according to directions on package.
3
When Al dente, drain and place pasta in a large bowl with spinach mixture, pine nuts, raisins, prosciutto and cheese. Buon Appetito!
