Serves 4.

INGREDIENTS

  • 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

    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 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.