Gorgonzola, Prosciutto, and Spinach Bucatini

Name: Gorgonzola, Prosciutto, and Spinach Bucatini
Yield: 4
Ingredients: 1/4 cup olive oil; 1/2 cup chopped nuts; 2 tablespoons fresh basil; 2 tablespoons freshly ground oregano; 500g bucatini; 400g fresh spinach; 200g prosciutto, thinly sliced and cut into strips; 150g crumbled gorgonzola cheese; 3 cloves garlic, minced; 1/4 teaspoon black pepper; Salt to taste

1
1/4 cup olive oil
2
1/2 cup chopped nuts
3
2 tablespoons fresh basil
4
2 tablespoons freshly ground oregano
5
500g bucatini
6
400g fresh spinach
7
200g prosciutto, thinly sliced and cut into strips
8
150g crumbled gorgonzola cheese
9
3 cloves garlic, minced
10
1/4 teaspoon black pepper
11
Salt to taste

Ingredients

1
1/4 cup olive oil
2
1/2 cup chopped nuts
3
2 tablespoons fresh basil
4
2 tablespoons freshly ground oregano
5
500g bucatini
6
400g fresh spinach
7
200g prosciutto, thinly sliced and cut into strips
8
150g crumbled gorgonzola cheese
9
3 cloves garlic, minced
10
1/4 teaspoon black pepper
11
Salt to taste

Directions

1
Bring a large pot of water to a boil with 1 tablespoon of salt
2
Add the bucatini and cook until al dente
3
CUT the spinach into small pieces and set aside
4
In a medium skillet, heat 1/4 cup olive oil over medium heat
5
Add the basil, garlic, oregano, and prosciutto and sauté for 3 minutes
6
Drain the pasta and return it to the same pot where it was cooked
7
Add the remaining olive oil, the prosciutto mixture with herbs, spinach, gorgonzola cheese, and black pepper
8
Mix well and check the seasoning
9
Sprinkle with chopped nuts and garnish with fresh spinach leaves before serving.