Pasta with Melon

Pasta coated in a creamy melon sauce, contrasted by the saltiness of crispy Parma ham. Fresh mint adds a refreshing note that balances the richness of the cream.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 760
• Protein: 29 g
• Carbs: 86 g
• Fat: 31 g

Ingredients

• 400 g Dried pasta ( spaghetti or linguine type )
• 1 piece Melon ( ripe )
• 150 g Parma ham ( thinly sliced )
• 200 ml Cream ( full fat )
• 50 g Parmesan cheese ( freshly grated )
• 10 piece Mint fresh ( leaves chopped )
• 2 tbsp Extra virgin olive oil
• 1 pinch Black pepper ground

Instructions

1. Melon preparation

   Cut the melon in half, remove the seeds. Dice the flesh into small, even cubes. Blend half of the flesh until you get a smooth coulis.

2. Searing the ham

   Slice the ham into strips. In a pan, brown them without fat until they become brittle and release a smoky aroma.

3. Cooking pasta and binding the sauce

   Start the pasta in boiling salted water. In the same pan as the ham, pour the melon coulis and cream. Reduce over medium heat until the sauce coats the back of a spoon.

4. Finishing touches

   Drain the pasta al dente, toss them into the sauce. Add the remaining melon cubes, parmesan, and chopped mint. Mix vigorously until every pasta strand is glossy.

Chef's tips

• Don't over-salt the pasta water; the ham and parmesan already provide plenty of salt.
• The melon should be at room temperature so it doesn't cool the sauce down instantly.

Storage

Consume immediately. The melon sauce loses its texture and aroma when reheated.