Prep 20 mins
Cook 10 mins
I modified this recipe to suit our needs that I got from the Bon Appetit archives years ago. This dish is beautiful and delicious enough for company, yet so flexible enough to make everyday. I have played around with it and added tomatoes, olives, artichoke hearts. You can use bacon instead of the prosciutto...changed the cheese to goat cheese or parmasan cheese. The options are endless
- 453.59 g linguine
- 453.59 g spinach (coarse stems discarded, leaves washed well and spun dry)
- 226.79 g prosciutto, cut into 1/2-inch pieces
- 29.58 ml garlic, finely chopped
- 29.58 ml fresh basil leaves, chopped (or 1 tablespoon dried basil, crumbled)
- 29.58 ml fresh oregano, chopped (or 1 tablespoon dried oregano, crumbled)
- 59.14 ml olive oil (more if you need it)
- 113.39 g gorgonzola, crumbled (more if you need it)
- 118.29 ml pine nuts, toasted until golden
- fresh basil leaf
- parmesan cheese, freshly grated
- In a 6-quart kettle bring 5 quarts salted water to a boil for linguine.
- Cut half of spinach leaves into thin strips and reserve remaining whole leaves.
- In a large heavy skillet cook prosciutto, garlic, basil, and oregano in the oil over moderately high heat, stirring, until lightly browned, about 3 minutes.
- Add pasta to boiling water and cook until al dente. Drain in a colander. Return pasta to kettle and toss with the prosciutto mixture, cut spinach and Gorgonzola. Season pasta with salt and pepper.
- Arrange reserved spinach leaves on 4 plates. Mound pasta on spinach and sprinkle with pine nuts. Garnish pasta with basil leaves and serve with Parmesan.