Cold Pasta with Prosciutto and Melon

Cold pasta with prosciutto and melon is a fresh and tasty summer dish, an unusual but delicious variant that combines the sweetness of melon with the savoriness of prosciutto in a cold preparation ideal for the hot months. Here is the recipe:

Ingredients

• 350 g short pasta (such as fusilli or farfalle)
• 1 medium ripe melon
• 150 g thinly sliced prosciutto crudo
• Extra virgin olive oil to taste
• Salt to taste
• Black pepper to taste
• Fresh mint leaves for garnish (optional)
• Toasted sesame seeds (optional)

Preparation

1. Bring a pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain and rinse under cold running water to stop the cooking. Let it cool completely.
2. Meanwhile, cut the melon in half, remove the seeds, and using an ice cream scoop or a knife, make melon balls, or cut it into cubes if you prefer. Be sure to remove the rind.
3. Cut the prosciutto crudo into strips or pieces, according to your preference.
4. In a large bowl, combine the cooled pasta, the melon balls or cubes, and the prosciutto crudo.
5. Dress everything with extra virgin olive oil, a pinch of salt, and a grind of black pepper. Gently mix to combine the ingredients.
6. Let the pasta rest in the refrigerator for at least 30 minutes before serving. This will allow the flavors to meld better.
7. When ready to serve, garnish with fresh mint leaves and, if desired, a sprinkle of toasted sesame seeds for a crunchy touch.

A fun fact: although the pairing of prosciutto and melon is a classic Italian appetizer, the idea of combining it with pasta is more recent and stems from the desire to experiment with cold and light dishes in summer kitchens. It is a dish that surprises with the harmony of contrasting flavors and the balance between sweet and salty.