I had about 4 oz. of fresh baby spinach from Owl's Hollow Farm, a hydroponic farm near Gadsden, Alabama. Even though the spinach is young and tender, I still like to stem it, because I don't like stems in my spinach. It's an extra step, but I find it a worthwhile one. I love adding Mascarpone to dishes like this for the creaminess it imparts. I began by stemming, rinsing and drying the spinach, then putting the water on to boil for the linguine. You could use another pasta such as penne, fusilli, cavatappi, etc. but I had linguine on hand, so that's what I used. Here's the recipe. Let me know if you try it and enjoy it or have any suggestions for improvement.
1/4 lb. pasta
4-6 oz. fresh baby spinach, stemmed, rinsed and dried
3 oz. pkg thinly sliced Prosciutto, cut into strips
1/4 lb crumbled Gorgonzola
1/2 Tbsp minced garlic
1/2 Tbsp dried basil
1/2 Tbsp dried oregano
3 Tbsp olive oil
3 oz. Mascarpone cheese
salt & pepper to taste
Cook pasta until al dente according to directions on package. While pasta is cooking, heat 2 Tbsp olive oil in a heavy skillet. Add prosciutto, garlic, basil and oregano, stirring to combine and cook over medium high heat until lightly browned, about two minutes. Remove from heat and add spinach, tossing to combine. The heat will wilt the spinach. Drain cooked pasta and return to pot. Add remaining tablespoon of olive oil, prosciutto spinach mixture from skillet, Mascarpone and Gorgonzola. Toss until well combined and cheeses are melted. Add salt and pepper to taste and serve.
If you, too, are a fan of Gorgonzola you might enjoy listening to this old Leslie Sarony Gorgonzola song from the 1920s: