1. In a large pot, cook linguine according to package directions, al dente.
2. Meanwhile, in a large, deep skillet, heat oil over medium-high heat. Add shallots, sun-dried tomatoes, and grated lemon zest and cook, stirring constantly, 1 minute. Add garlic paste and cook, stirring constantly, 1 minute. Add prosciutto and cook, about 2 minutes, until crisp.
3. Drain linguine; add to skillet along with lemon juice, salt, and pepper, tossing over medium heat to combine.
4. Place spinach in a large bowl. Add hot linguine mixture to spinach, tossing to combine. Stir in pine nuts. Garnish with cheese.
