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“Melon Pasta with Prosciutto and Basil”
Ingredients
- 250 g of pasta (macaroni or bow-tie)
- 2 Maggi chicken bouillon cubes
- 2 ripe Cavaillon melons
- 1 cm thick slice of Prosciutto di Parma
- 1 bunch of basil
- 1 tablespoon of sherry vinegar
- Juice of 3/4 lemon
- 3 tablespoons of high-quality extra virgin olive oil
- Salt and pepper
Calories
/ per person
- 180 kcal
Details
- Difficulty
- Preparation
- Cooking
- Total Time
- Easy
- 15 min
- 8 min
- 23 min
Preparation
-
1
Cook the pasta in 2 liters of boiling water, with the chicken bouillon cubes added. Once al dente (check the package for exact cooking time), drain and let cool. -
2
Halve the melons, remove the seeds with a spoon, and scoop out small melon balls with a melon baller (or a small spoon). -
3
Dice the prosciutto and chop the basil leaves. -
4
In a large bowl, combine the pasta, melon balls, diced prosciutto, and chopped basil. -
5
Make a dressing with lemon juice, vinegar, and olive oil. Season lightly with salt and add plenty of pepper. Pour over the salad and mix well. -
To Finish
Serve chilled, garnished with a fresh basil leaf.
All done
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