Pasta and blue cheese salad with rockmelon

1 servings

Ingredients

Quantity Ingredient
150 grams Blue cheese; at room temperature
½ Lemon; juice of
2 tablespoons Dijon mustard
300 millilitres Thickened cream
1 Red salad onion; finely chopped
100 grams Prosciutto; finely chopped
½ cup Finely chopped Italian parsley
Freshly ground black pepper
250 grams Pasta; preferably penne or
; similar
2 tablespoons Butter
1 Rockmelon; peeled and sliced

Directions

1. Place cheese in a bowl and mash with a fork. Add lemon juice, mustard and cream and stir until blended but still a bit lumpy. Add onion, prosciutto and parsley and stir to combine. Season to taste with pepper.

2. Cook the pasta until al dente, then drain and place in a bowl. Add the butter and toss to coat. Add half the cheese mixture which the pasta is hot, stir well then set aside.

3. Arrange the rockmelon slices on a plate and spoon the pasta salad. The remaining cheese mixture can be spooned on to the plates or placed in a bowl and served at the table. This salad is best served at room temperature.

Converted by MC_Buster.

Per serving: 1884 Calories (kcal); 80g Total Fat; (38% calories from fat); 94g Protein; 196g Carbohydrate; 245mg Cholesterol; 5416mg Sodium Food Exchanges: 12½ Grain(Starch); 8 ½ Lean Meat; 0 Vegetable; 0 Fruit; 10 ½ Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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