Pasta con Melone e Prosciutto

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Aug 25, 2015


Pasta con Melone e Prosciutto

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Pasta con Melone e Prosciutto
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Yield Servings
Author Chef Jasper Mirabile, Jr.
Prep time 15 minutes
Cooking time 20 minutes
Total time 35 minutes


Melon and prosciutto is a classic Italian combo of sweet and salty. Adding both to a buttery cream sauce makes a simple pasta dinner an indulgence.


  • 1 medium, over-ripe cantaloupe
  • 8 tablespoons Butter
  • 1/2 cup Prosciutto de Parma
  • 1 1/2 cups heavy cream
  • 1 pound rigatoni, cooked according to package instructions
  • 1 cup Parmigiano Reggiano cheese, grated


  1. Peel and seed the cantaloupe and cut into ½-inch pieces.
  2. Melt the Plugrá Butter in a sauté pan over medium-high heat.
  3. Add the cantaloupe and prosciutto and sauté until the melon is soft, 3 to 5 minutes.
  4. Season with salt and pepper and then add the cream and bring to a boil.
  5. Add the pasta and toss until the pasta is coated evenly.
  6. Sprinkle with cheese and mix well. Serve immediately.