Pasta with Melon? You Bet!

melon pastaweb

My friend Michael Collins accompanied me to my most recent TV appearance. Michael and his partner Tony, an artist, were the owners and hosts at one of my family’s favorite western Massachusetts eateries, the Green Emporium in Colrain.

That restaurant closed a couple of years ago, but they are hoping to reopen in a new location, and they want to keep Michael’s work as a chef in the public eye. So he made the main course for our gig on Mass Appeal, and I put together the dessert.

His dish was absolutely fabulous. I would never have thought of pairing fresh local melon (or any melon, for that matter) with pasta, but the sweetness of the melon with the acid of Michael’s tomato sauce really worked. (The cream didn’t hurt, either.)

Michael’s recipe appears below (thank you, Michael, for sharing it), along with the video of his segment. I’m afraid my face disappears behind my hat somewhere in the middle of the segment, but he looked fine, and that’s all that matters.

But before we get to the recipe, I want to announce that we have a winner for the Yummy Yammy salsa giveaway—Peter from Connecticut. Thanks to all of you who left comments on my last post.

On to Michael’s triumph……

Tinky Michael Cweb

Michael’s Pasta with Melon and Tomatoes

Ingredients:

1 local cantaloupe, peeled and seeded
butter and olive oil as needed for sautéing
the juice of 1/2 lemon
sea salt and freshly ground black pepper to taste
1 pint heavy cream
approximately 4 cups marinara sauce, pureed
grated Parmigiano Reggiano, fresh basil, and freshly ground pepper for garnish

Instructions:

Cut the melon into 1-inch chunks. Sauté it very briefly in butter and olive oil. Add the lemon juice, the salt, the pepper, and the cream. Stir in marinara sauce until the whole concoction is a pretty pink, more or less the color of the melon. (You’ll probably want about 3 cups here.)

Cook for a few minutes to reduce the sauce slightly. Serve over the pasta of your choice. Garnish with cheese and basil, and grind pepper over all. Have the extra marinara sauce warm at the table in case it’s wanted. Serves 4 to 6.

Here’s the video:

And here’s the clip of my dessert, a peach cobbler. The recipe appears elsewhere on this blog.

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