Ingredients

1 10 ounce bag baby spinach

1 cup walnut pieces

1 cup grated Grana Padano parmesan cheese

12 sage leaves

¼ cup olive oil

Salt and pepper to taste

½ cup 35% cream

8 slices prosciutto, sliced

1 pound penne or your favorite pasta

Directions

1. Smoothly puree the spinach, walnuts, Parmesan cheese, sage leaves, olive oil, salt and pepper in your food processor. Pour the cream into a small saucepot, add the spinach mixture and heat through.

2. Meanwhile toss the prosciutto into a heavy skillet over medium-high heat. Fry until crispy then drain and blot dry on a paper towel.

3. Cook the pasta in lots of boiling salted water, then toss with the pesto cream and top with the crispy prosciutto.

See more: Cheese, Fry, Italian, Side

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