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linguine-with-gorgonzola-prosciutto-and-spinach-14316.json
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linguine-with-gorgonzola-prosciutto-and-spinach-14316.json
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{
"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."
],
"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"
],
"language": "en-US",
"source": "www.epicurious.com",
"tags": [
"Garlic",
"Pasta",
"Blue Cheese",
"Basil",
"Pine Nut",
"Spinach",
"Prosciutto",
"Boil",
"Gourmet"
],
"title": "Linguine with Gorgonzola, Prosciutto, and Spinach",
"url": "http://www.epicurious.com/recipes/food/views/linguine-with-gorgonzola-prosciutto-and-spinach-14316"
}