While on my girl's trip to Aspen, this was one of our very yummy meals Susan made for us. Thank you Susan and Susan for being the chefs of our fabulous trip! Such a fast and easy recipe, not to mention delicious...
1 pound dried thin spaghetti
1 pound fresh spinach, coarse stems discarded, leaves washed and dried
1/2 pound thinly sliced prosciutto, cut into 1/2-inch pieces
5 chopped garlic cloves
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh oregano leaves
3/4 cup olive oil
1/2 cup pine nuts
sea salt/fresh ground pepper to taste
fresh grated pecorino cheese
In a 6-quart kettle bring 5 quarts salted water to a boil for the pasta.
Cut spinach leaves into thin strips (I didn't do this. Yes...sometimes I'm a little lazy).
In a large heavy skillet cook prosciutto, garlic, basil, oregano and pine nuts in 1/2 cup olive oil over moderately high heat, stirring, until lightly browned, about 3 to 5 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 olive oil, prosciutto mixture. Season pasta with sea salt and pepper to taste.
Serve with fresh grated pecorino cheese.