When the sweetness of melon meets the salty of raw ham, the flavors are enhanced to perfection. For this reason, I decided to keep this must-have combination of summer in pasta: it will be an excellent alternative to the classic pasta salad.
Identity Card of the Recipe
- 219.8 KCal Calories per serving
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Ingrediants
- 300 gr of wholemeal pasta
- 300 gr of melon
- 150 gr of raw ham
- 3 tablespoons of extra virgin olive oil
- 100 gr of mozzarella
- salt to taste
- pepper to taste
- a few basil leaves
Materials Needed
- Casserole
- Chopping board
- Cooking pan
- Ladles
- Bowl
- Long blade knife
Preparation
- First, bring a saucepan with plenty of water to a boil: add a little salt and boil the wholemeal pasta for the exact time shown in the package.
- In the meantime, dedicate yourself to the preparation of the sauce: cut the raw ham into strips, then toss it in the pan after having poured a little oil inside.
- Wash the melon, remove the ends, then cut it in half. Remove the seeds and internal filaments, then cut it into slices, using a long-bladed knife. Cut the melon between the rind and the pulp: being careful not to cut yourself, separate the rind from the juicy pulp.
- Cut the pulp into small pieces.
- Open the ham pan and add about ¾ of the melon pulp, then cook for 5 minutes, or until the pasta is cooked. The sauce is ready when the melon has formed a cream.
