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Pasta Shells with Chickpeas, Fennel, Tomatoes & Prosciutto

Source: Fine Cooking - Issue No. 21
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Active Time:  20 Minutes
Total Time:  20 Minutes
  Serves 4
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.
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 tablespoons extra-virgin olive oil
1 lb. medium-sized ribbed pasta shells
1 1/2 cups cooked, drained chickpeas
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 to taste
1/2 cup grated parmesan cheese (optional)
Pasta Shells with Chickpeas, Fennel, Tomatoes & Prosciutto Recipe at
Finely chop the anchovies, basil, and garlic and transfer to a small mixing bowl. Whisk in the olive oil and set aside. Bring a large pot of well-salted water to a boil and cook the shells. When the pasta is almost al dente, add the chickpeas to warm them. As soon as the pasta is al dente, drain it and the chickpeas well. Pour the olive-oil mixture into the pot, add the pasta and chickpeas, and toss thoroughly with the fennel, tomatoes, and prosciutto. Season with pepper and let the pasta rest for 3 to 5 minutes, loosely covered. Toss with the grated Parmesan, if you like, and serve.

Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 778
Fat. Total: 28g
Fiber: 11g
Carbohydrates, Total: 107g
Sodium: 516mg
% Cal. from Fat: 32%
Cholesterol: 22mg
Protein: 27g
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