Tantillo Recipes

Farfalle with Pignole, Prosciutto and Spinach

April 8, 2016

Tantillo Recipes


¾ cup pine nuts

¾ cup raisins

½ cup Tantillo Extra Virgin Olive Oil

4 garlic cloves

½ cup boiling water

1 small bunch baby spinach

2 cups farfalle pasta

½ cup chicken stock

¼ pound prosciutto

Pecorino Romano Cheese as needed


1Put raisins in boiling water until plump and then drain. Fry pine nuts in a pan with Tantillo Extra Virgin Olive Oil, and add raisins, spinach until wilted.

2Cook Pasta according to directions on package.

3When Al dente, drain and place pasta in a large bowl with spinach mixture, pine nuts, raisins, prosciutto and cheese. Buon Appetito!


1 Review


Rosa Martin

August 6, 2016

And what we do with the garlics and the chicken stock ??


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