Pasta with Melon
Ingredients
- 400 gDried pasta (spaghetti or linguine type)
- 1 pcMelon (ripe)
- 150 gParma ham (thinly sliced)
- 200 mlCream (full fat)
- 50 gParmesan cheese (freshly grated)
- 10 pcMint fresh (leaves chopped)
- 2 tbspExtra virgin olive oil
- 1 pinchBlack pepper ground
Method
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.
- 1
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
Slice the ham into strips. In a pan, brown them without fat until they become brittle and release a smoky aroma.
- 3
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Consume immediately. The melon sauce loses its texture and aroma when reheated.
