Fennel-Bacon Pasta Salad

• 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

1. Cook pasta according to package directions.
2. 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.
3. 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. Refrigerate leftovers.

spiral pasta, bacon, fennel bulbs, walnut halves, stilton cheese, ground pepper, salt

Taken from www.tasteofhome.com/recipes/fennel-bacon-pasta-salad/ (may not work)