Fettuccine With Roquefort Sauce - cooking recipe

Ingredients

1/2 cup pine nuts (I'm a pine nut fan, so I usually add a bit more!)
1 tablespoon vegetable oil
1 1/2 cups whipping cream
1 cup Roquefort cheese, crumbled
1 (8 ounce) package cream cheese, cubed
1 (16 ounce) package fettuccine
1 (10 ounce) package fresh spinach, torn
7 ounces prosciutto, thinly sliced
1/8 cup fresh parsley, chopped
1/4 teaspoon salt

Preparation

Cook pine nuts in hot oil in a small skillet over medium-high heat, stirring constantly, 3 to 4 minutes or until lightly browned; set aside.
Combine whipping cream and cheeses in a heavy saucepan; cook over medium heat, stirring constantly, until smooth. Set the sauce aside, keeping it warm.
While heating the cheeses, cook the pasta according to package directions. Set aside and keep warm.
Tear the spinach and slice the prosciutto into strips. Combine the spinach, prosciutto, parsley and salt in a large bowl; add the pasta, and toss gently. Pour the cheese sauce over the pasta mixture, and toss until coated.
Spoon into a greased 13x9x2 inch baking dish. Bake, uncovered, at 375 degrees for 15 minutes or until thoroughly heated. Sprinkle with toasted pine nuts.