LINGUINE WITH GORGONZOLA, PROSCIUTTO, AND SPINACH CAFFè PHOENIX

Linguine with Gorgonzola, Prosciutto, and Spinach Caffè Phoenix image

Yield Serves 4

Number Of Ingredients 11

Previous Next

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

Steps:

In a 6-quart kettle bring 5 quarts salted water to a boil for linguine.
Cut half of spinach leaves into thin strips and reserve remaining whole leaves.
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.
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.
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.