Linguine with Gorgonzola, Prosciutto, and Spinach Caffè Phoenix |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Can be prepared in 45 minutes or less. Ingredients:
1 pound dried linguine |
1 pound fresh spinach, coarse stems discarded, leaves washed well and spun dry |
1/2 pound thinly sliced prosciutto, cut into 1/2-inch pieces |
2 tablespoons finely chopped garlic |
2 tablespoons chopped fresh basil leaves or 1 tablespoon dried basil, crumbled |
2 tablespoons chopped fresh oregano leaves or 1 tablespoon dried oregano,crumbled |
3/4 cup olive oil |
1/2 pound gorgonzola, crumbled |
1/2 cup pine nuts, toasted until golden |
garnish: fresh basil leaves |
accompaniment: freshly grated parmesan |
Directions:
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.
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