Farfalle with Pignole, Prosciutto, and Spinach

Ingredients

• 1 small bunch baby spinach fresh washed
• 3  cloves garlic minced
• 1 pound farfalle pasta bowties
• 0.8 cup pignole nuts pine nuts
• 0.5 cup olive oil 
• 0.3 pound pancetta sliced into small pieces
• 0.8 cup raisins 
• 4 servings locatelli romano cheese as needed grated
• 4 servings salt and pepper 
• 0.5 cup water boiling

Equipment

• bowl
• frying pan

Directions

1. Toast pignole nuts in small frying pan.
2. Add raisins to boiling water until plump, and drain. In large frying pan, heat oil and saute garlic.
3. Add spinach and stir, cooking until wilted.
4. 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.