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  • Prep Time (Mins)
    20
  • Total Time (Mins)
    39
  • Servings
    4–6

Pasta Salad With Ricotta, Melon & Pancetta

Made With

Ingredients

  • 12 slices pancetta
  • 12 ounces fusilli or corkscrew pasta
  • 1 teaspoon extra-virgin olive oil
  • 1 cup Dragone® Ricotta Cheese
  • 1 cups diced melon
  • 1/4 cup Dragone® Shredded Parmesan Cheese
  • 2 tablespoons finely chopped fresh basil leaves plus more for garnish
  • 2 tablespoons finely chopped fresh mint leaves

Directions

Cook the pancetta in a 10-inch heavy skillet over moderate heat until crispy. Let it cool and then crumble it. Set aside.

Cook the pasta in a large pot of salted boiling water with one teaspoon of oil, until tender but still firm to bite – al dente. Drain. Reserve 1/4 cup of the pasta cooking water. Transfer the pasta to a bowl and set aside.

In a medium bowl, stir the Dragone® Ricotta Cheese and the reserved pasta water to combine. Add the reserve pancetta, melon, Dragone® Shredded Parmesan Cheese, basil and mint leaves. Pour the ricotta mixture to the pasta and toss gently to combine. Garnish with more basil leaves and serve.

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