Sirloin And Gorgonzola Pasta Recipes
LINGUINE WITH GORGONZOLA, PROSCIUTTO, AND SPINACH
Categories Garlic Pasta Blue Cheese Basil Pine Nut Spinach Prosciutto Boil Gourmet
Yield Serves 4
Number Of Ingredients 11
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.
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