Categories: Pasta

Ingredients

• 12 oz. whole-wheat fusilli pasta
• 1/2 cup walnuts
• 3/4 cup unsalted chicken stock
• 1/2 cup sour cream
• 1 tsp. dried sage
• Ground black pepper to taste
• 2 oz. sliced prosciutto or bacon, finely
• chopped (1/2 cup)
• 1 (5 oz.) pkg. fresh baby spinach
• 1 Tbsp. butter

Directions

1. Cook pasta according to package directions.
2. meanwhile, crush walnuts with a rolling pin. Toast them 3 minutes in a large dry skillet over medium-high heat, stirring constantly, until fragrant. Add chicken stock, sour cream, sage, pepper, prosciutto or bacon, spinach and butter.
3. Bring to a simmer on medium, stirring. Cook just until spinach wilts and butter melts. Drain pasta. Add to pan with sauce and toss to coat. Serve.

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