Farfalle with spinach, prosciutto, and pecans

March 29th, 2004  |  Tags:

I made some pasta tonight. I had to improvise and was working under a few constraints: most notably a shortage of useful ingredients (precluding most of my favorite sauce recipes) and a serious time crunch. It turned out fairly well, so here’s the recipe. (This post also serves to beef up the lonely food section, so to speak.)


  • 3 tbsp olive oil
  • 5 cloves garlic, cut into thin slivers
  • 1/4 tsp. red pepper flakes
  • 1.5 cups farfalle
  • 2 cups spinach
  • 4 oz. prosciutto, diced
  • 1/2 cup pecans, walnuts, or pine nuts (I wanted to use pine nuts tonight, but ours seemed fairly sketchy, so I used pecans)
  • salt, pepper, and balsamic vinegar to taste

Boil about a quart of salt-free water for the farfalle. Add the pasta, and stir as appropriate. Now heat the olive oil and pepper flakes in a separate pan over medium-low heat for about five minutes. Add the slivers of garlic and pecans to the oil mixture, and cook until the garlic turns blonde; remove from heat. Check the pasta. You’ll want to add the spinach to the pasta water when the farfalle are within about two minutes of being done. Once you’ve done that, cover the pasta and spinach pot until the spinach wilts (about 60-75 seconds). Then keep the heat on until the pasta is to your taste.

Drain the pasta and spinach and place them in a bowl. Stir in the diced prosciutto and toss with the oil mixture. Add kosher or sea salt, coarse pepper, and balsamic vinegar to taste. Serves about two.