Spaghetti with fennel and ham

Ingredients for 4 servings:

• 3 bulbs of fennel
• 100 g dried tomatoes in oil
• 1 handful of pine nuts
• 400 g pasta (spaghetti)
• salt and pepper
• 150 g ham, cooked, sliced
• 8 tbsp oil, preferably from the tomatoes
• 50 g Parmesan, freshly grated

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Trim and wash the fennel and cut into slightly wider strips. Drain the tomatoes. Roast the pine nuts without fat until golden brown. Cook the spaghetti until al dente. Cut the ham and tomatoes into thin strips. Heat the oil in a pan. Fry the fennel for 6-8 minutes, turning frequently. Add the ham and tomato strips to the pan. Drain the spaghetti and stir it well into the ham and fennel mixture. Season with a little salt and pepper and serve. Thinly shave or grate Parmesan cheese over the top. Sprinkle with the pine nuts.