Recipe - Pasta And Blue Cheese Salad With Rockmelon

150 g Blue cheese; at room
temperature
One half Lemon; juice of
2 tablespoon Dijon mustard
300 ml Thickened cream
1 Red salad onion; finely
chopped
100 g Prosciutto; finely chopped
One half cup Finely chopped Italian
parsley
Freshly ground black pepper
250 g Pasta; preferably penne or
; similar
2 tablespoon Butter
1 Rockmelon; peeled and cut or sliced up

1. Place cheese in a bowl and mash with a fork. Add lemon juice, mustard
and cream and stir until blended but still a bit lumpy. Add onion,
prosciutto and parsley and stir to combine. Season to taste with pepper.

2. Cook the pasta until al dente, then drain and place in a bowl. Add the
butter and toss to coat. Add half the cheese mixture which the pasta is
hot, stir well then set aside.

3. Arrange the rockmelon slices on a plate and spoon the pasta salad. The
remaining cheese mixture can be spooned on to the plates or placed in a
bowl and served at the table. This salad is best served at room
temperature.

Converted by MC_Buster.

Per serving: 1884 Calories (kcal); 80g Total Fat; (38% calories from fat);
94g Protein; 196g Carbohydrate; 245mg Cholesterol; 5416mg Sodium Food
Exchanges: 12 One half Grain(Starch); 8 One half Lean Meat; 0 Vegetable; 0 Fruit; 10
One half Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.