adapted from Marcella’s Italian Kitchen by Marcella Hazen
This lovely late summer pasta is ideal for the crux of the season when melons are ripe in the field, and evenings cool off enough that we can welcome a bit of cream in our pasta sauce. Choose a delicate (preferably hand-made) pasta, such as angel hair, thin spaghetti, tonnarelli, or fettuccine. Many varieties of local summer melons work well for this dish.
4 Tbsp. butter
1 Tbsp. vegetable oil
3 cups diced cantaloupe (rind & seeds removed, melon cut into ¼ inch cubes) 1 cup heavy cream
1 Tbsp. fresh squeezed lemon juice
½ tsp. tomato paste
~ freshly ground black pepper
8 oz. dried pasta or fresh pasta made with 3 eggs & 1 ¾ cup flour
- Put the butter & oil in a 10-12 inch skillet and turn the heat to high. When the pan is hot but not smoking, add the melon and sauté for about 2 minutes, stirring often. The melon should soften, but not disintegrate.
- Add the cream, lemon juice, & tomato paste. Stir & cook over high heat until the cream has reduced by half. Season with salt & pepper & remove from the heat.
- Cook the pasta, drain, & toss it with the sauce. Serve at once.
from Chef Kathryn Yeomans The Farmer's Feast