linguine with gorgonzola, prosciutto, and spinach

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Servs: 4

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  • add   1 pound dried linguine
  • add   1/2 pound Gorgonzola, crumbled
  • add   1 pound fresh spinach, coarse stems discarded, leaves washed well and spun dry
  • add   2 tablespoons chopped fresh basil leaves or 1 tablespoon dried basil, crumbled
  • add   2 tablespoons chopped fresh oregano leaves or 1 tablespoon dried oregano, crumbled
  • add   1/2 cup pine nuts, toasted until goldenGarnish: fresh basil leaves
  • add   3/4 cup olive oil
  • add   1/2 pound thinly sliced prosciutto, cut into 1/2-inch pieces
  • add   2 tablespoons finely chopped garlic
  • add   Accompaniment: freshly grated Parmesan

Instructions

  1. In a 6-quart kettle bring 5 quarts salted water to a boil for linguine.
  2. Cut half of spinach leaves into thin strips and reserve remaining whole leaves.
  3. In a large heavy skillet cook prosciutto, garlic, basil, and oregano in 1/2 cup oil over moderately high heat, stirring, until lightly browned, about 3 minutes.
  4. Add pasta to boiling water and cook until al dente. Drain in a colander. Return pasta to kettle and toss with remaining 1/4 cup oil, prosciutto mixture, cut spinach and Gorgonzola. Season pasta with salt and pepper.
  5. 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.
Dorisbaby22

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Dorisbaby22 02:14, 24 Aug 2015

Hello Hello Dear, My name is Doris Evans, I want us to be lovely friends because life is good when you have awesome friends around you. Thanks. dorisevans81@gmail.com

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