Farfalle With Prosciutto Spinach And Pine Nuts Food

FARFALLE WITH PROSCIUTTO, SPINACH, PINE NUTS AND RAISINS

Steps:

• Plump raisins by soaking in boiling water (off the heat), about 10 minutes, then drain.
• Heat oil in large skillet over medium heat. Add garlic and cook,stirring, for 1 minute. Add spinach and cook, stirring for about 2 minutes or until just wilted.
• Cook Farfalle as directed on package and drain. Toss with pine nuts, raisins, garlic, spinach and prosciutto. Add parmesan cheese. Add salt and pepper to taste.

FARFALLE WITH PROSCIUTTO, SPINACH, AND PINE NUTS

Steps:

• 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 (
• 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.

FARFALLE WITH PIGNOLE, PROSCIUTTO, AND SPINACH

Steps:

• Toast pignole nuts in small frying pan. Add raisins to boiling water until plump, and drain. In large frying pan, heat oil and saute garlic. Add spinach and stir, cooking until wilted.
• Cook farfalle according to package directions. When done, drain and place farfalle in a large bowl with nuts, raisins, spinach mixture, prosciutto, salt and pepper, and grated cheese.

FARFALLE WITH GOLDEN BEETS, BEET GREENS AND PINE NUTS

Steps:

• Heat heavy large skillet over medium heat. Add pine nuts and stir until lightly toasted, about 3 minutes. Transfer to small bowl. Add 2 tablespoons oil and onions to same skillet and sauté until beginning to soften and turn golden, about 10 minutes. Reduce heat to medium-low and continue to sauté until onions are tender and browned, about 30 minutes longer. Add garlic and stir 2 minutes. Scatter beet greens over onions. Drizzle remaining 2 tablespoons oil over; cover and cook until beet greens are tender, about 5 minutes.
• Meanwhile, cook beets in large pot of boiling salted water until tender, about 10 minutes. Using slotted spoon, transfer beets to medium bowl. Return water to boil. Add pasta to beet cooking liquid and cook until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid. Return pasta to pot.
• Stir onion-greens mixture and beets into pasta. Add pasta cooking liquid by 1/4 cupfuls to moisten. Season with salt and coarsely ground black pepper. Stir in 1/3 cup Parmesan cheese. Divide pasta among shallow bowls. Sprinkle with pine nuts. Serve, passing additional cheese.

BASIL PESTO FARFALLE W/ROASTED PINE NUTS

Steps:

• Boil Farfalle according to instructions. Al Dente works the best.
• Meanwhile: Add 2 cups Parmesan cheese, 2 packages fresh basil, garlic, salt, and 1/2-package pine nuts in food processor.
• Slowly pour the olive oil while blending all ingredients together.
• Set aside.
• Toast the remaining pine nuts in a splash of olive oil until golden brown.
• Set aside.
• Rinse pasta.
• Stir in the cheese/basil mixture.
• Blend in the remaining 2 cups Parmesan and the toasted pine nuts.
• Serve warm or cold.