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Pasta And Blue Cheese Salad with Rockmelon

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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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