Linguine With Gorgonzola, Prosciutto, and Spinach

Name: Linguine With Gorgonzola, Prosciutto, and Spinach
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 lb linguine; 1 lb spinach (coarse stems discarded, leaves washed well and spun dry); 1/2 lb prosciutto, cut into 1/2-inch pieces; 2 tablespoons garlic, finely chopped; 2 tablespoons fresh basil leaves, chopped (or 1 tablespoon dried basil, crumbled); 2 tablespoons fresh oregano, chopped (or 1 tablespoon dried oregano, crumbled); 1/4 cup olive oil (more if you need it); 1/4 lb gorgonzola, crumbled (more if you need it); 1/2 cup pine nuts, toasted until golden; fresh basil leaf; parmesan cheese, freshly grated

Submitted by Abby Girl

"I modified this recipe to suit our needs that I got from the Bon Appetit archives years ago. This dish is beautiful and delicious enough for company, yet so flexible enough to make everyday. I have played around with it and added tomatoes, olives, artichoke hearts. You can use bacon instead of the prosciutto...changed the cheese to goat cheese or parmasan cheese. The options are endless"

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Ready In:: 30mins
Ingredients:: 11
Serves:: 4

ingredients

1 lb linguine
1 lb spinach (coarse stems discarded, leaves washed well and spun dry)
¹⁄₂ lb prosciutto, cut into 1/2-inch pieces
2 tablespoons garlic, finely chopped
2 tablespoons fresh basil leaves, chopped (or 1 tablespoon dried basil, crumbled)
2 tablespoons fresh oregano, chopped (or 1 tablespoon dried oregano, crumbled)
¹⁄₄ cup olive oil (more if you need it)
¹⁄₄ lb gorgonzola, crumbled (more if you need it)
¹⁄₂ cup pine nuts, toasted until golden
fresh basil leaf
parmesan cheese, freshly grated

directions

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 the 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 the 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.