Recipe by easyclarissa
A fresh, creamy and quick first course, perfect for summer: the sweetness of melon combines with the creaminess of robiola and the slightly bitter note of arugula. The prosciutto crudo, optional, adds savoriness and crunch. It can be served either warm or cold.
Portion: the weight of the ingredients divided by 3 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 5: Cook the pasta in plenty of salted water and save a little of the cooking water before draining it al dente.
Step 2 of 5: Cut the melon into pieces and sauté it in a pan for a few minutes, just long enough to soften it slightly.
Step 3 of 5: Blend the melon with the robiola, the arugula and a little cooking water until you get a smooth cream.
Step 4 of 5: In the same pan, crisp the prosciutto crudo, if using, then crumble it roughly.
Step 5 of 5: Toss the pasta with the cream, add the crumbled prosciutto and a few diced pieces of fresh melon before serving.
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Allergens detected: Gluten and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving190 g · 1 of 3 | Per 100 g |
|---|---|---|
| Energy | 2,221 kJ531 kcal | 1,169 kJ279 kcal |
| Fat | 14.29 g | 7.52 g |
| of which saturated fatty acids | 6.97 g | 3.67 g |
| Carbohydrates | 74.65 g | 39.29 g |
| of which sugars | 5.66 g | 2.98 g |
| Fibre | 3.12 g | 1.64 g |
| Protein | 25.37 g | 13.35 g |
| Salt | 1.5 g | 0.79 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
