Pasta with Spinach, Prosciutto and Chevre
Total time: 25 minutes
The sauce cooks in less time than the pasta, so if you are using fresh pasta this can go together very quickly. The hot pasta and sauce 'cook' the spinach lightly, so that is just barely wilted. I had both kinds of olives in the fridge, but you can use fewer, or all of one kind.
Ingredients:
- 1 red onion
- 2 cloves garlic
- 10 Greek or black olives, pitted and/or
- 10 green olives, pitted
- 1 cup (8oz, 240gr) white beans (cannellini)
- 1 tbs olive oil
- 4oz (120gr) fresh spinach
- 4oz (120gr) Prosciutto, Serrano, Bayonne (mine) or other dry-cured ham, 4 - 6 slices
- 2/3 box (3oz, 90gr) chevre (goat cheese) (the little cartons of creamy goat cheese, 5oz (150gr) Chavrie - U.S. Chevraux - Europe
- 1/2 cup (2oz, 60gr) shredded cheese (Gruyère, Swiss, whatever)
- 1 1/4 cup (4oz, 120gr) dry, bite-size pasta
Instructions
- Cook pasta according to package instructions.
- Thickly slice onions.
- Mince garlic.
- Slice ham into large strips.
- Cut olives in half.
- Drain and rinse the beans.
- Sort through the spinach, discarding any damaged leaves, cutting the large leaves in half.
- Heat oil in large non-stick skillet over medium heat.
- Add onions and sauté until tender, about 5 minutes.
- Add garlic and ham. Sauté for 10 minutes longer, until ham is slightly crispy.
- Add olives, beans, goat cheese and heat through.
- When pasta is done, drain but don't shake every last bit of water off.
- Put the spinach on top of the sauce in the skillet, add the hot pasta on top and stir to combine.
- Sprinkle with cheese, stir again and serve.