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Source: Food and Wine Quick from Scratch

Bow-Tie Salad with Fennel, Prosciutto, and Parmesan
A tangy lemon dressing makes this main-course salad especially refreshing, and the only thing you have to cook is the pasta. If you find a fennel bulb with the dark-green feathery tops still on, chop some of them and toss into the pasta.
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Serves: 4
Prep Time: 5 minutes
Cook Time: 15 minutes
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1/2 pound bow tie pasta
1 large fennel bulb, (about one pound) sliced as thin as possible
1/4 cup olive oil
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 pound prosciutto, thinly sliced, cut into strips
1/4 pound Grated Parmesan cheese, (or 1/3 cup grated parmesan)




In a large pot of boiling, salted water, cook the bow ties until just done, about 15 minutes. Drain. Rinse with cold water and drain thoroughly.

In a large bowl, toss together the bow ties, fennel, oil, lemon juice, salt, and 1/4 teaspoon of the pepper. Add the prosciutto and toss again.

To serve, mound the salad on plates. Top with strips of Parmesan shaved from the chunk of cheese with a vegetable peeler or with the grated Parmesan. Sprinkle the remaining 1/4 teaspoon pepper over the cheese.


Wine Recommendation: Have some fun with this dish and try a bottle of the sparkling Italian wine Prosecco. It should go nicely with the fennel.


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