linguine-with-gorgonzola-prosciutto-and-spinach-caffe-phoenix-13031.json

{
    "directions": [
        "In a 6-quart kettle bring 5 quarts salted water to a boil for linguine.",
        "Cut half of spinach leaves into thin strips and reserve remaining whole leaves.",
        "In a large heavy skillet cook prosciutto, garlic, basil, and oregano in 1/2 cup oil over moderately high heat, stirring, until lightly browned, about 3 minutes.",
        "Add pasta to boiling water and cook until al dente. Drain in a colander. Return pasta to kettle and toss with remaining 1/4 cup oil, prosciutto mixture, cut spinach, and Gorgonzola. Season pasta with salt and pepper.",
        "Arrange reserved spinach leaves on 4 plates. Mound pasta on spinach and sprinkle with pine nuts. Garnish pasta with basil leaves and serve with Parmesan."
    ],
    "ingredients": [
        "1 pound dried linguine",
        "1 pound fresh spinach, coarse stems discarded, leaves washed well and spun dry",
        "1/2 pound thinly sliced prosciutto, cut into 1/2-inch pieces",
        "2 tablespoons finely chopped garlic",
        "2 tablespoons chopped fresh basil leaves or 1 tablespoon dried basil, crumbled",
        "2 tablespoons chopped fresh oregano leaves or 1 tablespoon dried oregano,crumbled",
        "3/4 cup olive oil",
        "1/2 pound Gorgonzola, crumbled",
        "1/2 cup pine nuts, toasted until golden",
        "Garnish: fresh basil leaves",
        "Accompaniment: freshly grated Parmesan"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Cheese",
        "Leafy Green",
        "Pasta",
        "Pork",
        "Appetizer",
        "Quick & Easy",
        "Summer",
        "Gourmet",
        "Peanut Free",
        "Soy Free",
        "No Sugar Added"
    ],
    "title": "Linguine with Gorgonzola, Prosciutto, and Spinach Caff\u00e8 Phoenix",
    "url": "http://www.epicurious.com/recipes/food/views/linguine-with-gorgonzola-prosciutto-and-spinach-caffe-phoenix-13031"
}