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.
Cook the pasta in plenty of salted water and save a little of the cooking water before draining it al dente.
Cut the melon into pieces and sauté it in a pan for a few minutes, just long enough to soften it slightly.
Blend the melon with the robiola, the arugula and a little cooking water until you get a smooth cream.
In the same pan, crisp the prosciutto crudo, if using, then crumble it roughly.
Toss the pasta with the cream, add the crumbled prosciutto and a few diced pieces of fresh melon before serving.
Immersion blender
Large pan
Store in the refrigerator in an airtight container for up to 1 day. For best results, add the prosciutto crudo only when serving. If needed, refresh with a spoonful of cooking water before plating.
Easy and quick summer recipe. The prosciutto crudo is optional and can be replaced with a vegetarian version by omitting it entirely.
Italia
| Energy (kcal) | 279.34 |
| Carbohydrates (g) | 39.28 |
| of which sugars (g) | 2.97 |
| Fat (g) | 7.52 |
| of which saturates (g) | 3.68 |
| Protein (g) | 13.35 |
| Fibre (g) | 1.63 |
| Salt (g) | 0.79 |
