0 Full-screen Farfalle with Pignole, Prosciutto and Spinach April 8, 2016 Ingredients 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 Directions1Put 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! close full screen 00:00 1 Review Rosa Martin August 6, 2016 And what we do with the garlics and the chicken stock ?? Cancel replyYour name ... Your email ... Your review ...All fields are required to submit a review.