Linguine With Gorgonzola, Prosciutto, and Spinach
Ready In: 30 mins
Serves: 4
Ingredients
- 1 lb linguine
- 1 lb spinach (coarse stems discarded, leaves washed well and spun dry)
- 1⁄2 lb prosciutto, cut into 1/2-inch pieces
- 2 tablespoons garlic, finely chopped
- 2 tablespoons fresh basil leaves, chopped (or 1 tablespoon dried basil, crumbled)
- 2 tablespoons fresh oregano, chopped (or 1 tablespoon dried oregano, crumbled)
- 1⁄4 cup olive oil (more if you need it)
- 1⁄4 lb gorgonzola, crumbled (more if you need it)
- 1⁄2 cup pine nuts, toasted until golden
- fresh basil leaf
- parmesan cheese, freshly grated
Directions
- 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.
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