, Gloucester, MA


June 19, 2013

Bowties and biscuits: Bring them on

Bowtie Pasta with Prosciutto, Pine Nuts and Spinach is one of the best pasta dishes my family and I have ever eaten: No exaggeration!

I found the recipe about five years ago when Sara Moulton of the Food Channel had Vita Greco on as her guest. Greco is a chef of Italian expertise and showed how to prepare this pasta dish. It has become a favorite in my collection of recipes.

No one I ever shared this recipe with saw that cooking demonstration, but the dish has become very popular and always is passed on to more and more people. When a group of friends and I vacationed in a condo in Vermont, each took a night to cook a meal of our choice. (The deal was, if you shop and cook, you are off clean-up duty and I was certainly up for that deal.) I chose to make this pasta recipe on my night to cook as it was quick, not a lot of prep, and I knew from making it many times in the past that it would go over well.

Some are a little doubtful when they see there are raisins in a pasta dish, but everyone has raved about this as soon as they taste it. There’s also something a bit special when you use Farfalle pasta (bowties); it seems to add a certain pizzazz.

Just a tip: I use regular spinach and I use quite a bit more than what the recipe calls for. I would also add that a quality Romano cheese really does top it all off with perfection.

Bowtie Pasta with Prosciutto, Pine Nuts and Spinach


3/4 cup pine nuts

3/4 cup raisins (any will do, but I prefer golden raisins)

1/2 cup boiling water

1/2 cup olive oil

4 garlic cloves, minced

1 small bunch baby spinach, washed and drained

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