1lb Farfalle pasta
12 oz of fresh baby spinach
2 cups fresh basil leaves
½ cup extra virgin olive oil
3 cloves garlic, minced
6 oz sliced prosciutto, shredded into bite size pieces
salt and pepper to taste
¾ cup freshly grated parmesan cheese
½ cup toasted pine nuts
Cook the pasta according to the package directions for al dente. Rinse with cold water, drain and set aside.
In a large bowl toss the spinach and basil together and set aside.
Heat the olive oil in a large skillet over medium heat. Add the garlic and cook for about a minute. Stir in the prosciutto and cook, stirring constantly for 2 to 3 minutes. Remove the pan from the heat.
Add the spinach and basil to the skillet and toss well. Add in the pasta and combine well. Season with the salt and pepper and sprinkle with the pine nuts and Parmesan; Toss well to combine all the ingredients.
Serve with warm crusty bread such as Sourdough.