Farfalle "Pignole, Prosciutto and Spinach"

An Unexpected Culinary Gem in Aiken, South Carolina

While Charleston may boast a vibrant dining scene, our most cherished restaurant in South Carolina isn't found within its historic streets, but rather in the charming town of Aiken. More than a restaurant, it's the home and kitchen of our dear friends, AJ and Jan, a dynamic duo whose passion for cooking transforms every meal into an unforgettable experience. Jan discovered this simple yet elegant pasta dish through "The Food Network", and true to her touch, it's both visually stunning and irresistibly delicious. Every plate reflects the joy and care that define their kitchen, making this recipe as much about the love behind it as the flavors themselves

April 13, 2025 (makes 4 large servings)

INGREDIENTS

• 3/4 cup pignole nuts (pine nuts)
• 3/4 cup raisins
• 1/2 cup boiling water
• 1/2 cup olive oil
• 3 or 4 cloves garlic, minced
• 1 small bunch baby spinach, fresh and washed
• 1 pound farfalle pasta (bowties)
• 1/4 pound prosciutto, sliced into small pieces
• Salt and pepper
• Grated Romano cheese, as needed

METHOD

→ Toast pignole nuts in small frying pan. Add raisins to boiling water until plump, and drain. In large frying pan, heat oil and saute garlic. Add spinach and stir, cooking until wilted..

→ Cook farfalle according to package directions. When done, drain and place farfalle in a large bowl with nuts, raisins, spinach mixture, prosciutto, salt and pepper, and grated cheese.