Ingredients
4 salt-packed anchovies, boned and rinsed (or 8 oil-cured anchovies)
16 large basil leaves, washed and thoroughly dried
4 large cloves garlic
5 Tbs. extra-virgin olive oil
1 lb. medium-size ribbed pasta shells
1-1/2 cups cooked, drained chickpeas (or canned, rinsed)
1 small bulb fennel, trimmed and coarsely chopped (about 2 cups)
12 cherry tomatoes, cut into quarters or eighths, depending on size
1/4 lb. sliced prosciutto, cut into wide strips
Freshly ground black pepper
1/2 cup grated Parmigiano-Reggiano (optional)
16 large basil leaves, washed and thoroughly dried
4 large cloves garlic
5 Tbs. extra-virgin olive oil
1 lb. medium-size ribbed pasta shells
1-1/2 cups cooked, drained chickpeas (or canned, rinsed)
1 small bulb fennel, trimmed and coarsely chopped (about 2 cups)
12 cherry tomatoes, cut into quarters or eighths, depending on size
1/4 lb. sliced prosciutto, cut into wide strips
Freshly ground black pepper
1/2 cup grated Parmigiano-Reggiano (optional)
Description
Prosciutto Can Be Salty, So Taste It Before You Add The Entire Amount. I Find That Good-quality Canned Chickpeas Work Just Fine In This Recipe.
Fine Cooking
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