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Bow Tie Pasta with Fennel Recipe by Annette Vlahos.

This goes well with my Honey Mustard Marinade. It's very light and tangy and it's served at room temperature.

Prep time: 20 minutes United States American
Cook time: 0 minutes Servings: 4-6

Average 4.5/5

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Ingredients Convert Measures

  • 3/4 lb Bow Tie Pasta
  • 2 fennel bulbs
  • Fennel leaves, chopped
  • 4-6 oz. Prosciutto
  • Lemon juice (fresh - 3-4 lemons)
  • 1/4 cup olive oil
  • Salt and Pepper for taste
  • Asigo Cheese

Directions

  1. Cook pasta, drain and rinse. Set aside in a large bowl. Drizzle olive oil.
  2. Clean fennel bulb and slice using a mandalon. Then chop. Add to pasta. Add lemon juice, salt and pepper, fennel leaves. Slice the prosciuotto and add to pasta. Grate Asigo cheese and add to pasta. Add more olive oil as needed so pasta doesn't dry out.

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Goes Well With: BBQ Chicken