Farfalle With Prosciutto-melon Cream Sauce
  • 2 Tbsp butter
  • 2 slices prosciutto, cut into 3/4" squares
  • 1 cup cantelope, 3/4" cubes
  • 1/2 cup 2% milk
  • 1/4 cup cream
  • salt and pepper to taste
  • 2 tsp cilantro, chopped (for garnish)
  • 2 servings Farfalle, cooked and drained
  1. Melt butter over medium heat and cook prosciutto for 2 minutes. Add cantelope and cook for an additional 3-4 minutes, stirring occasionally. Add milk and cream, bring to boil, and simmer for 6-8 minutes, stirring frequently. Stir in a few grinds of black pepper and add salt to taste. Toss with pasta and divide between two bowls. Top with chopped cilantro and enjoy - really enjoy!
Cantelope and prosciutto taste great together in wrapped melon balls but I was still surprised at how great this pasta sauce turned out. You can alternate the amount of 2% milk and heavy cream, but keep the dairy at about 3/4 cup total.