Pasta and blue cheese salad with rockmelon
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 150 | grams | Blue cheese; at room temperature |
| ½ | Lemon; juice of | |
| 2 | tablespoons | Dijon mustard |
| 300 | millilitres | Thickened cream |
| 1 | Red salad onion; finely chopped | |
| 100 | grams | Prosciutto; finely chopped |
| ½ | cup | Finely chopped Italian parsley |
| Freshly ground black pepper | ||
| 250 | grams | Pasta; preferably penne or |
| ; similar | ||
| 2 | tablespoons | Butter |
| 1 | Rockmelon; peeled and sliced | |
Directions
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: 12½ Grain(Starch); 8 ½ Lean Meat; 0 Vegetable; 0 Fruit; 10 ½ Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.