Aug 24, 2004 Posted in Chef Notes, Entrées, Recipes

Pasta al Melone

 

Published in Chef Notes, Jackson Hole News & Guide, August 2004
Shared by Chef Camille Parker
Restaurant: Nani’s

This pasta dish from Giuliano Hazan’s The Classic Pasta Cookbook has been offered at Nani’s for several summers.  Although we sometimes have to talk our patrons into trying it, it’s usually hard to talk them into ordering anything else once they have tasted it.  One customer recently sent us an email saying, “Did we have pasta with cantaloupe or was it just a wonderful dream?”

4 T  butter
1  medium cantaloupe, rind & seeds removed then cut into ¼” dice
Sea salt & freshly ground pepper
1 T  freshly squeezed lemon juice
1 t  tomato paste
1/4 c  heavy cream
1/2 c  freshly grated Parmigiano Reggiano

While preparing the condiment cook penne or spaghetti according to box instructions. Melt the butter in a large skillet over medium heat.  When the butter foam subsides, stir in the cantaloupe. Stir occasionally until its released liquid evaporates. Season generously with salt and pepper. Add the lemon juice and the tomato paste. Add the cream, cook and stir until the liquid is reduced by half. Remove from the heat and toss with the condiment, then sprinkle with the cheese.