Pasta Shells With Chickpeas, Fennel, Tomatoes & Prosciutto

Name: Pasta Shells With Chickpeas, Fennel, Tomatoes & Prosciutto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Freshly ground black pepper; 12 cherry tomatoes, cut into quarters or eighths, depending on size; 237 milliliters cooked, drained chickpeas (or canned, rinsed); 16 larges basil leaves, washed and thoroughly dried; 473 milliliters small bulb fennel, trimmed and coarsely chopped (about; 4 large cloves garlic; 5 Tbs extra-virgin olive oil; 118 milliliters grated Parmigiano-Reggiano (optional); 454 grams ribbed pasta shells; 113 grams sliced prosciutto, cut into wide strips; 4 salt-packed anchovies, boned and rinsed (or 8 oil-cured anchovies)

You can never have too many main course recipes, so give Pasta Shells With Chickpeas, Fennel, Tomatoes & Prosciutto a try. This recipe covers 40% of your daily requirements of vitamins and minerals. This recipe serves 4. Watching your figure? This pescatarian recipe has 878 calories, 32g of protein, and 36g of fat per serving. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up olive oil, basil leaves, bulb fennel, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.