Pasta Shells with Chickpeas, Fennel, Tomatoes and Prosciutto
| Yield: | 4 Servings |
| Categories: |
| 4 | Salt-packed anchovies; boned and rinsed, (or 8 oil-cured anchovies) | |
| 16 | lg | Basil leaves; washed and thoroughly dried |
| 4 | lg | Cloves garlic |
| 5 | tb | Extra-virgin olive oil |
| 1 | lb | Medium-sized ribbed pasta shells |
| 1 1/2 | c | Cooked; drained chickpeas |
| 1 | sm | 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 | c | Grated Parmesan cheese; (optional) |
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