Ingredients for 4 people
- 320 g of penne pasta
- 100 g of Casale Prosciutto
- 1 small melon
- 2 spring onions
- 30 g of Parmigiano Reggiano cheese
- extra virgin olive oil to taste
- salt and pepper to taste
We wash the melon and cut it in half. We remove the inside of each half of the seeds and filaments with a spoon. We cut the two halves into wedges, following the design of the zest. We remove the zest and reduce the pulp into small pieces. Cut the slices of Casale Prosciutto into strips, lengthwise. We remove the rootlets and the green part of the spring onions and cut them into thin slices.
We heat 2-3 tablespoons of extra virgin olive oil in a non-stick pan. Add the spring onions and a pinch of salt and let it simmer over low heat for 3-4 minutes, adding a few tablespoons of hot water if necessary. We raise the heat, add the strips of Casale Prosciutto, cook for another 1-2 minute and turn off. We shave the Parmigiano cheese with a grater with large holes.
Bring plenty of water to a boil in a saucepan and salt. We immerse the penne and cook them for the time indicated on the package. Drain the pasta, transfer it to a bowl and season with the prepared Prosciutto and spring onion sauce. Let it rest for 1-2 minutes, then add the melon pieces as well. Sprinkle the Prosciutto and melon penne with Parmigiano cheese and pepper and sprinkle, to taste, with drops of aged balsamic vinegar.