Ingredients

½lbbow ties

1large fennel bulb,(about 1 lb)

¼cupolive oil

2tbsplemon juice

¼tspsalt

½tspfresh ground black pepper

¼lbprosciutto,thin sliced

¼lbparmesan cheese,(1 chunk)

Preparation

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

In a large bowl, toss together the bow ties, fennel, oil, lemon juice, salt and ¼ teaspoon of the pepper. Add the prosciutto and toss again.

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 ¼ teaspoon pepper over the cheese

Serve and enjoy!