Linguine with Gorgonzola, Prosciutto, and Spinach Caffe Phoenix

• 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

1. In a 6-quart kettle bring 5 quarts salted water to a boil for linguine.
2. Cut half of spinach leaves into thin strips and reserve remaining whole leaves.
3. 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.
4. Add pasta to boiling water and cook until al dente.
5. Drain in a colander.
6. Return pasta to kettle and toss with remaining 1/4 cup oil, prosciutto mixture, cut spinach, and Gorgonzola.
7. Season pasta with salt and pepper.
8. Arrange reserved spinach leaves on 4 plates.
9. Mound pasta on spinach and sprinkle with pine nuts.
10. Garnish pasta with basil leaves and serve with Parmesan.

linguine, fresh spinach, garlic, fresh basil, oregano, olive oil, gorgonzola, pine nuts, fresh basil, accompaniment

Taken from www.epicurious.com/recipes/food/views/linguine-with-gorgonzola-prosciutto-and-spinach-caffe-phoenix-13031 (may not work)