Spaghetti with Melon


  • 3 pounds cantaloupe melon
  • 3 tablespoons butter
  • Salt
  • Freshly ground black pepper
  • 1 pound spaghetti (linguine is also good here)
  • 2 teaspoons concentrated tomato paste
  • 1 ½ teaspoons freshly squeezed lemon juice
  • + 2 more ingredients
    • ½ cup heavy cream
    • ½ cup freshly grated Parmigiano-Reggiano

1. Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil. 2. Pare away the rind of the melon, down to the orange flesh. Discard the seeds and cut the melon into 1/2” dice. Put the butter in a 12” skillet and place over medium high heat. Once the butter ...

View full recipe at SpringPad


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