Whole wheat bowtie pasta tossed with cantaloupe, prosciutto, basil & fresh mozzarella cheese
One of my favorite flavor combinations is the Italian antipasti of sweet melon wedges wrapped in salty prosciutto. The prosciutto and melon together seem to melt in your mouth the instant they touch your tongue. Whether honeydew, cantaloupe, or yellow canary melon, this classic Italian first course is simple but oh-so-decadent.
Not only does this flavor combination work well on its own, but it is even more delicious when tossed with al dente bowtie pasta, fresh basil leaves, and small pearls of fresh mozzarella cheese. It might seem strange to add sweet chunks of melon to a pasta dish, but I guarantee you will love this pasta just as much as I do. Drizzled with quality extra virgin olive and a pinch of salt and pepper, this pasta is a refreshing dinner selection or when chilled, a nice lunchtime pasta salad.
Mise en place for the bowtie pasta
(To view the recipe, click on the blue title of the blog post above*)
Bowtie Pasta with Prosciutto, Melon, Basil & Fresh Mozzarella
Ingredients:
- 1 lb. of whole wheat bowtie pasta
- 1 cantaloupe, seeded and cut into bite size pieces
- 2 oz. thinly sliced prosciutto, torn into bite size pieces
- Fresh basil leaves, roughly chopped
- 4 oz. fresh mozzarella pearls (or a ball of fresh mozzarella, cut into bite size pieces)
- Quality extra virgin olive oil
- Pinch of salt and pepper
Directions:
- Cook the pasta in a large pot of salted water until al dente. Drain and place in a large mixing bowl. Add the remaining ingredients to the mixing bowl, toss with a drizzle of olive oil, and season with a touch of salt and pepper.
Tagged: antipasti, basil, bowtie pasta, cantaloupe, Italian, Italy, melon, mozzarella cheese, olive oil, pasta, prosciutto, whole wheat pasta
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