Linguine with Canteloupe from The Classic Pasta Cookbook by Giuliano Hazan
Although pasta with melon may sound like an unlikely combination I think you’ll find the result surprisingly good. This is a recipe my parents and I discovered at a restaurant in Venice owned by a...
Ingredients
- 1 tablespoon lemon juice, freshly squeezed
- ½ cup freshly grated Parmigiano-Reggiano
- 1 teaspoon tomato paste, preferably the double concentrate available in tubes
- ¾ cup heavy cream
- 4 tablespoons butter
- 3 cups canteloupe, rind and seeds removed and ¼-inch diced
- Freshly ground black pepper
- Salt
- 1 pound linguine
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