Farfalle with Spinach and Soppressatta

• INGREDIENTS

• 1 pound of Farfalle

• 2 cloves of garlic, chopped

• 1 bunch of long green onions, chopped

• 2 Tbls of extra virgin olive oil

• 1 pound of fresh baby spinach, stems removed

• 1 tsp of salt

• 1 tsp of fresh ground black pepper

• 6oz. of soppressatta, diced

• 1/4 cup of fresh Italian flat leaf parsley, chopped

• 1 cup of Parmesan cheese, shaved

  PREPARATION

• In a large pot of salted boiling water cook the pasta until al dente. Around 10 to 12 minutes.

• Meanwhile in a large frying pan, sauté the garlic and onions in the olive oil for 2 minutes.

• Thoroughly wash the spinach and add it to the pan and cook until wilted.

• Season with salt and pepper.

• Add the soppressatta and cook for 2 to 3 minutes more.

• Drain the pasta and toss into the spinach and soppressatta.

• Sprinkle with parmesan cheese and parsley.

  Serves 4 people.