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Add a photoThis goes well with my Honey Mustard Marinade. It's very light and tangy and it's served at room temperature.
Ingredients
- 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
- Cook pasta, drain and rinse. Set aside in a large bowl. Drizzle olive oil.
- 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 171g | |
| Recipe makes 4 servings | |
| Calories 218 | |
| Calories from Fat 153 | 70% |
| Total Fat 17.32g | 22% |
| Saturated Fat 3.77g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 122mg | 5% |
| Potassium 617mg | 18% |
| Total Carbs 9.43g | 3% |
| Dietary Fiber 3.9g | 13% |
| Sugars 0.07g | 0% |
| Protein 8.03g | 13% |
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