Fennel-Bacon Pasta Salad

From TOH 5/12
Prep: 15 min. Cook: 20 min.
Yield: 16 Servings152035
Ingredients
1 package (16 ounces) spiral pasta
6 thick-sliced bacon strips, chopped
3 small fennel bulbs, thinly sliced
1-1/2 cups walnut halves
1-1/4 cups (5 ounces) crumbled Stilton cheese, divided
1 teaspoon coarsely ground pepper
3/4 teaspoon salt
Directions
Cook pasta according to package directions.
Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove bacon with a slotted spoon; drain on paper towels. Remove drippings, reserving 3 tablespoons. Saute fennel in reserved drippings for 4-6 minutes or until crisp-tender. Add walnuts; cook 3-4 minutes longer or until toasted.
Drain pasta, reserving 1/3 cup pasta water. Add pasta, bacon and 3/4 cup cheese to fennel mixture; sprinkle with pepper and salt. Toss lightly until cheese is melted, adding enough reserved pasta water to coat pasta. Serve warm with remaining cheese. Yield: 16 servings.


Nutritional Facts3/4 cup equals 252 calories, 13 g fat (3 g saturated fat), 15 mg cholesterol, 301 mg sodium, 26 g carbohydrate, 3 g fiber, 9 g protein.

Originally published as Fennel-Bacon Pasta Salad in Taste of Home April/May 2012, p30