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Prosciutto Bow-Tie Pasta
  • ½ lb Farfalle Pasta (#310888)
  • 1 large Fennel Bulb (about 1 lb), sliced thin
  • ¼ cup Olive Oil (#280390)
  • 2 Tbsp Lemon Juice (#406260)
  • ½ tsp Salt (#110600)
  • ¼ lb thin-sliced Prosciutto, cut into strips (#251305)
  • ¼ lb chunk Parmesan Cheese (#190100) or 1/3 cup grated Parmesan (#190150)
  1. Cook pasta in boiling, salted water until just done. Drain, rinse with cold water and drain again.
  2. In a large bowl, toss together pasta, fennel, oil, lemon juice, salt and ¼ tsp pepper. Add the prosciutto and toss again.
  3. Mound the salad on plates. Top with strips of shaved parmesan or with grated parmesan. Sprinkle the remaining pepper over the cheese.
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