Fill a large pot with lightly salted water and
bring to a rolling boil over high heat. Once the
water is boiling, stir in the bow tie pasta and
return to a boil. Cook the pasta uncovered,
stirring occasionally, until the pasta has cooked
through, but is still firm to the bite, about 12
minutes. Rinse with cold water to cool. Drain well
in a colander set in the sink.
Toss the spinach and basil together in a large
Heat the olive oil in a skillet over medium heat;
cook and stir the garlic in the hot oil for 1
minute; stir in the prosciutto and cook 2 to 3
minutes more. Remove from heat. Add to the bowl
with the spinach and basil mixture; toss to
combine. Pour in the drained pasta and retoss.
Season with salt and pepper. Sprinkle with the
Parmesan cheese and pine nuts to serve.