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Melon Pasta with Crispy Prosciutto & Arugula
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Melon Pasta with Crispy Prosciutto & Arugula

Melon Pasta with Crispy Prosciutto & Arugula

You already know melon and prosciutto work. Well this just takes that idea, adds pasta, some crispy prosciutto and turns it into dinner. Weird on paper, fantastic in a bowl.

 

 

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Serve 3-4

Ingredients

Sauce

  • 4 cups cantaloupe, cut into 1/4 - ½-inch dice
  • 1 medium shallot, finely minced, or about 3tablespoons red onion
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • Pinch red pepper flakes
  • ¼ cup dry white wine
  • 1 tablespoon white balsamic vinegar, or 2 teaspoons white wine vinegar + 1 teaspoon honey, sugar, or maple syrup
  • 2 tablespoons butter
  • Kosher salt & coarse ground black pepper

Pasta

  • 12 ounces fettuccini or spaghetti - actually any pasta can work
  • 4 ounces prosciutto
  • 2 big handfuls baby arugula, about 2 cups
  • ½ cup freshly grated Parmesan, plus more forserving
  • Zest of 1 lemon

Directions

  1. Preheat oven to 375
  2. Lay the prosciutto on a parchment-lined baking sheet and bake until crisp, 8 to 10 min. Let cool and set aside
  3. Heat olive oil in a large skillet over medium heat, put in the shallot and cook until softened, about 3 minutes
  4. Add the garlic and red pepper flakes and cook until fragrant
  5. Add the cantaloupe, a generous pinch of salt qnd cook until the melon softens and collapses, about 8-10 minutes
  6. Add the wine and vinegar and continue cooking until slightly reduced, about 5 minutes, then whisk in the butter
  7. Season with black pepper and additional salt if needed 
  8. While the sauce is finishing, cook the pasta until al dente, reserve 1 cup of the pasta water then drain
  9. Add the pasta directly to the melon sauce and toss, mixing well
  10. Put in as much of the pasta water as needed until it's glossy and silky
  11. Stir in the Parmesan, then fold in the arugula just long enough to lightly wilt
  12. Plate, and serve with the prosciuto crumbled over the top, and extra parmesan

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