Ideal lunch for summer. It's quickly prepared, light, refreshing. And also you don't need any special skills and ingredients. Every time I don't know what to cook or there's not much stuff in the fridge, I use mascarpone, fresh herbs, vegetables or chicken breasts, and take a look everywhere around the house hoping to find something unusual, interesting for my dish and a disgusting dish haven't came out so far. With pasta there is a lot of space for improvisation - that's what I love about it. The mesurements are just approximate - work with your instinct and sense of taste. So here's the recipe for about six people.
Ingredients:1 cantaloupe
handful of walnuts
handful of mind leaves
190 g mascarpone
1 glass of white wine
parmesan cheese for sprinkling
4 big cloves of garlic
tbsp virgin oil
salt
pepper
pasta (for 6 people I used 270 g)
Cook the pasta al dente. Peel the melon and cut it in cubes. Heat the oil in a pan and leave the garlic cook until golden brown. Stir in the melon, pour in the wine. Let the sauce bubble for a while in order to eliminate the alcohol (about 2 minutes and less) but not for long time - in that case we would't feel the taste of the wine at all! Add the walnuts that I gently crushed with a blade of knife and mascarpone, leave it cook until it melts. After turning off the hotplate, mix in the mint and flavour with salt and pepper. Put the pasta into the sauce in the order to mix the flavours together and let it rest for several minutes. Serve with grated parmesan cheese on top, decorate with pieces of walnuts and leaves of mint.
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