Farfalle with Cantaloupe and Prosciutto

Name: Farfalle with Cantaloupe and Prosciutto
Ingredients: 3 ounces dried farfalle (bow-tie) pasta; 2 teaspoons extra-virgin olive oil; 1/2 teaspoon red pepper flakes; 1 slice prosciutto, cut crosswise into very thin strips; 1 very ripe baby cantaloupe (about 10 ounces), peeled, seeded, and cut into 1/2-inch cubes (about 1 cup); 1/2 teaspoon tomato paste; 1 tablespoon nonfat Greek-style yogurt; Kosher or sea salt; Freshly ground black pepper; Freshly grated Parmigiano-Reggiano cheese; 3 to 4 large fresh basil leaves, stacked, rolled, and thinly sliced

December 14, 2011

The thought of this dish came to me when I saw new varieties of individually sized cantaloupes, about the size of grapefruits, at my local farmers’ markets. As a single cook, I’m drawn to anything with that single-serving thing going for it. But if you can’t find any of these little ones, use 1 cup of the flesh from a larger cantaloupe and save the rest for breakfast or a snack the next day. Now, I can imagine what you’re thinking: pasta with cantaloupe? Seriously? I first read about it in Giuliano Hazan’s Thirty-Minute Pasta and knew I had to downscale it—and add prosciutto, such a natural thing to pair with cantaloupe.

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