Pappardelle with Wilted Spinach and Castello Borgonzola

Ingredients for 4-6 servings

1 lb box pappardelle or other favourite long pasta

1/4 cup extra virgin olive oil

2 oz. prosciutto, thinly sliced

2 cups cherry or grape tomatoes, cut in half

1 small bunch spinach, washed thoroughly, stems removed

3 cloves garlic, chopped

Salt and freshly cracked black pepper

4 oz Castello Borgonzola cheese, rind removed and diced 

Pappardelle with Wilted Spinach and Castello Borgonzola


Cook pasta in plenty of rolling boiling salted water according to package directions for al dente pasta.

Meanwhile, in a large skillet over medium high heat, sauté the prosciutto in the olive oil until just lightly brown, about 3-4 minutes. Add the tomatoes and spinach and increase heat to high. Toss for 2-3 minutes until spinach wilts. Sprinkle with chopped garlic and season with salt and pepper to taste. Sprinkle with diced Borgonzola. Remove from heat and cover just to melt cheese.

Drain pasta, saving about 3 tbsp. [45 mL] of pasta water. Toss pasta with tomato mixture and reserved pasta water.

Sprinkle with extra Borgonzola cubes to taste and serve immediately

Makes 4-6 servings. 

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