Pasta with Prosciutto, Spinach and Garbanzo

Pasta alla Contadina

Cooking With Nick Stellino
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Ingredients:

6 Tablespoons Olive Oil
1 ten ounce package of Spinach, thick stems removed, well rinsed and dried
½ teaspoon Salt
¼ teaspoon ground Black Pepper
¼ cup plus 1 ½ cups Chicken Stock
3 large clove Garlic, thickly sliced
1 cup of chopped white onions
¼ teaspoon Red Pepper Flakes
8 ounces Prosciutto, finely chopped
One 14.5 ounce can Garbanzo Beans
¼ cup chopped fresh Parsley
¼ cup chopped fresh Basil
¾ cup White Wine
½ cup Heavy Cream
3 medium tomatoes, seeded, diced, tossed with 1 tablespoon Olive oil and a pinch of salt and pepper
1 pound Pasta, fusilli or penne rigate
½ cup Parmesan cheese
Serves 6
Printable Version
Bring a large pot of salted water to boil.
In a large, deep sauté pan heat 2 Tablespoons of the olive oil over medium high heat. Add the spinach. Season with ½ teaspoon salt and ¼ teaspoon pepper. Saute until wilted.
Add ¼ cup chicken stock. Bring to a boil and reduce by half.
Place the spinach mixture in a blender and puree well. Set aside.
In the same pan, heat the remaining 4 Tablespoons of olive oil. Add the garlic, onion, red pepper flakes, Prosciutto, Garbanzo beans, chopped parsley and basil. Cook until onions are softened, about 4 - 6 minutes.
Deglaze with white wine. Reduce by half.
Add the spinach mixture, the remaining 1 ½ cups chicken stock, and the cream. Stir well. Bring to a boil and simmer for about 10 minutes. Add the tomatoes; continue simmering for 5 more minutes.
While the sauce is simmering, cook the pasta according to the directions on the package. Drain and return to the pot.
When the sauce is ready, pour the sauce over the pasta and simmer over low heat, stirring constantly, until the pasta is well coated, about 2 minutes. Add the cheese. Toss gently. The pasta is ready to be served.
©2013 Nick Stellino Productions