Bring a large pot of lightly salted water to a rolling boil over high heat.
Add the bow tie pasta and return the water to a boil.
Cook the pasta uncovered for about 12 minutes, stirring occasionally, until it is cooked through but still firm to the bite.
Rinse the cooked pasta with cold water to stop the cooking process and cool it down.
Drain the pasta thoroughly in a colander and set it aside.
In a large bowl, toss the spinach leaves and fresh basil leaves together.
Heat the extra virgin olive oil in a skillet over medium heat.
Add the minced garlic to the oil and sauté for about 1 minute until fragrant.
Add the diced prosciutto to the skillet and sauté for an additional 2 minutes, until the prosciutto begins to crisp.
Reduce the heat to low, add the cooled pasta to the skillet, and toss gently to coat the pasta with the garlic and prosciutto mixture.
Remove the pasta from the heat and let it cool slightly.
Transfer the pasta to the bowl with the spinach and basil.
Gently toss to combine, ensuring the greens remain fresh and un-wilted.
Just before serving, top the salad with freshly grated Parmesan cheese and toasted pine nuts.