Ingredients
Salad
1 pound box of capellini pasta
½ pound of thinly sliced prosciutto, torn into
2-3 inch strips flesh of one cantaloupe, scooped out with a melon-baller
1-½ cups of frozen peas, thawed
½ cup of long shavings of Parmigiano-Reggiano cheese
½ cup of fresh flat-leaf parsley, roughly chopped
Vinaigrette:
1 cup of extra-virgin olive oil
2/3 cup of lemon juice
1 tablespoon of lemon zest
1 cup of grated Parmigiano-Reggiano cheese
1 teaspoon of fresh cracked pepper
Instructions
Combine all the vinaigrette ingredients, stir and set aside. On a hot plate, cook the capellini until al dente and drain. Immediately after draining the pasta, toss with the vinaigrette. Add the torn prosciutto, cantaloupe balls, peas and parsley. Toss again to integrate all the ingredients. Plate and top with Parmigiano-Reggiano shavings. This is a fresh and zesty cold or room temperature pasta salad. Serves four people as a main entree. Buon Appetito!
