| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | 4qr | 1 | servings |
INGREDIENTS
| 150 | g | Blue cheese; at room temperature |
| 1/2 | Lemon; juice of | |
| 2 | tb | Dijon mustard |
| 300 | ml | Thickened cream |
| 1 | Red salad onion; finely chopped | |
| 100 | g | Prosciutto; finely chopped |
| 1/2 | c | Finely chopped Italian parsley |
| Freshly ground black pepper | ||
| 250 | g | Pasta; preferably penne or |
| ; similar | ||
| 2 | tb | Butter |
| 1 | Rockmelon; peeled and sliced |
INSTRUCTIONS
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: 12 1/2 Grain(Starch); 8 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 10 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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