Jasper’s Pasta con Melon

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Credit: Jasper Mirabile
The National Culinary Review, October 2009

Ingredients

2 oz. butter
1/4 lb. prosciutto, diced
1 cup cantaloupe
12 oz. cream
1/2 cup Romano cheese, grated
1 lb. cooked Pasta Chef Rigatoni Bronzo
Cracked pepper, to taste

Instructions

In large pan, melt butter over moderate-low heat. Add prosciutto and cantaloupe; heat about 5 minutes, stirring occasionally. Add cream and cheese. Cover, reduce heat; simmer for 3-4 minutes. Remove cover. Add pasta and pepper. Toss; serve.

Yield

4-6 servings

Tags

Main Dish, Pasta, The National Culinary Review

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