Prosciutto-Melon Cream Sauce

in cantaloupe, Pasta, Pork, Prosciutto

Farfalle with Prosciutto-Melon Cream Sauce

2 Tbsp butter
2 slices prosciutto, cut into 3/4″ squares
1 cup cantelope, 3/4″ cubes
1/2 cup 2% milk
1/4 cup cream
salt and pepper to taste
2 tsp cilantro, chopped (for garnish)
2 servings Farfalle, cooked and drained

Melt butter over medium heat and cook prosciutto for 2 minutes. Add cantelope and cook for an additional 3-4 minutes, stirring occasionally. Add milk and cream, bring to boil, and simmer for 6-8 minutes, stirring frequently. Stir in a few grinds of black pepper and add salt to taste. Toss with pasta and divide between two bowls. Top with chopped cilantro and enjoy – really enjoy!

4 comments… add one
  • Ah, someone out there with stranger tastebuds than mine. Excellent. *wink* No longer will I feel guilty about peanut butter and pickle sandwiches. hee hee.

  • Wow, I’m intrigued! Even though I am sorta picky (lots of weird “won’t eats”) I too like to combine interesting flavors hoping ot hit on a new and unique sensation. Cheers to you!

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