Librarian & Artist

Melon & Prosciutto Pasta

I’m going to kick off the new blog with one of the best new recipes I’ve tried recently. After spending a wonderful week touring with the Women’s Voices Chorus in Hungary, Slovenia, and Italy, I was inspired to try cooking food from each of the countries we visited. I didn’t have anything remotely like this while in Italy, but it does combine some great Italian flavors!

Pasta with Prosciutto & Melon

(I cut this out of a magazine…I’m afraid I don’t know which one to credit!)

Prep 15 min; Cook 15 min

1 lb spaghetti, linguini, or pappardelle pasta
1 package thinly sliced prosciutto, cut into thin strips
1 cantaloupe, cut into small cubes
salt & pepper
1 tbsp tomato paste (or 1 cup grape tomatoes, chopped…I was out of tomato paste and this turned out great!)
Zest and peel of 1 lemon
1/2 cup heavy cream (this is what the recipe called for. I only used about 2 tbsp and didn’t miss it.)
1/4 cup finely grated parmesan cheese, plus more for sprinkling

  1. Set a large pot of water to boil for pasta. While water is heating and pasta is boiling, do the rest.
  2. Film a large nonstick skillet with olive oil and heat over medium-high. Add prosciutto and cook until browned, about 5 minutes; drain on paper towels.
  3. Add a little more olive oil and increase heat to high; add cantaloupe and cook until a chunky sauce forms, about 7 minutes. Stir in the tomato paste or tomatoes and simmer for 1 minute; add lemon juice and cream and remove form heat.
  4. Add pasta, lemon zest, cheese, and half of prosciutto to the sauce. Toss, season, and serve topped with remaining prosciutto and a little more parmesan.

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This entry was posted on July 22, 2012 by in Recipes.


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