Just an experiment: pasta with melon


this this evening, and it was good. Nothing special and nothing I would
be very anxious to make again. But I am in a slightly dangerous mood
and therefore trying odd things. Recommended recipe for THAT sort of

Spaghetti With Melon

Serves 4

Adapted from “Guiliano Hazan’s Thirty Minute Pasta.”

  • 1 3-pound cantaloupe
  • 3 tablespoons butter
  • — Kosher salt to taste and freshly ground black pepper to taste
  • 1 pound spaghetti or linguine
  • 2 teaspoons tomato paste
  • 1 1/2 teaspoons freshly squeezed lemon juice
  • 1/2 cup heavy cream
  • 1/2 cup freshly grated Parmigiano-Reggiano

Instructions: Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.

away the rind of the melon down to the orange flesh. Cut the melon in
half, discard the seeds, and cut the melon into 1/2 inch dice.

the butter in a 12-inch skillet and place over medium-high heat. Once
the butter has melted completely, add the melon and season generously
with salt and pepper. Cook, stirring often, until the melon begins to
break down and most of the liquid it releases has evaporated, about 10

Add about 2 tablespoons salt to the boiling pasta water,
add the spaghetti, and stir until all the strands are submerged. Cook
until al dente.

Add the tomato paste and lemon juice to the melon
and stir well. Add the cream and cook until the sauce thickens and
reduces by about a third, 2 to 3 minutes. Remove from the heat.

When the pasta is done, drain well, toss with the sauce and the Parmigiano-Reggiano, and serve at once.

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