Ingredients

Dressing

• 1 cup Basil

• 1/4 cup Pine Nuts, lightly toasted

• 2 teaspoons Minced Garlic or 3 large cloves

• 1/4 cup Parmigiano Reggiano Cheese (authentic Parmesan) grated

• 1/4 cup Virgin Olive Oil

• 1/4 cup Half and Half

Salad

• 1/2 pound Small Dried Pasta (Orzo, Orecchiette, Farfalle or comparable)

• 2 Shallots, peeled, cored, halved and thinly sliced

• 1/2 cup Fennel, thinly slices (you may substitute with Celery if necessary)

• 1/2 pint Cherry Tomatoes, ripe and quartered

• Salt and Fresh Ground Black Pepper to taste

• 4 pieces Prosciutto Ham, very thin slices, trimmed of fat and rolled into rosettes

• 8 pieces Genoa Salami, halved and very thinly sliced

• 4 piece Parmigiano Reggiano Cheese, wide shavings (use a vegetable peeler)

• 4 sprigs Basil

• 1/4 cup Pine Nuts, lightly toasted