copyright 2010, Maria Liberati/art of living,PrimaMedia,Inc
Have you ever thought of substituting melon for tomatoes in your pasta dish? Try this refreshing, cool, summertime pasta dish.Hope you can get locally grown cantaloupes for this one!
Farfalle al Melone (farfalle pasta with cantaloupe)
*1/2 (medium) cantaloupe
*Juice of ½ fresh lemon
*1 lb farfalle pasta
*1 handful fresh arugula
*5 tablespoons of extra virgin olive oil
*freshly ground black pepper
*Optional-2 ozs. Prosciutto ham
Cook pasta according to package directions till al dente. Peel and cut cantaloupe into cubes. Cut prosciutto into long, thin strips. Clean, wash and gently dry, fresh arugula. When pasta is al dente, drain and quickly run cold water on the pasta. Drain and place in a large serving dish or bowl. Drizzle olive oil on top, then pour in fresh lemon juice. Toss pasta. Add in fresh cantaloupe cubes, prosciutto, arugula. Toss gently to mix. Grate fresh black pepper on top and serve.
For more great recipes get your copy of The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition selected as the Best Italian Cusine Book in the USA
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Posted inCaro Diario. (Dear diary...) Cucina cucina povere Entertaining Recipes the Mediterranean diet Uncategorized
Farfalle with Melon….No Tomatoes Here!
