adoro e mangio tutta la frutta ma il melone non è fra i miei preferiti.
quando è molto maturo non mi piacciono profumo gusto e consistenza.
sono una delle poche persone che d’estate non mangia mai prosciutto e melone perchè non so quale mi piaccia di meno fra i due…;)
Pasta integrale con melone pecorino ed erbe aromatiche
- 180 gr pasta integrale
- 2 fette di melone
- 120 gr pecorino
- 1 cucchiaio abbondante di pinoli
- erbe aromatiche miste q.b. (scegliete quelle che preferite, io ho utilizzato origano, timo limonato e maggiorana)
- 5 cucchiai di olio evo aromatizzato all’aglio e peperoncino q.b.
- sale q.b.
- germogli misti q.b.
Wholemeal pasta with pecorino melon and aromatic herbs
I adore and eat all the fruit apart from the melon; I do not like fragrance taste and consistency, especially if it is very ripe.
I am one of the few people who never eat ham and melon in summer because I do not know which one I like less between the two …;)
this melon-based recipe inspired me a lot and in the end I changed my mind because its sweet taste goes very well with the savory and intense taste of pecorino cheese and the intense and fresh aroma of aromatic herbs.
- 180 g wholemeal pasta
- 2 slices of melon
- 120 gr pecorino cheese
- 1 tablespoon of pine nuts
- mixed aromatic herbs q.b. (choose the ones you prefer, I used oregano, lemon thyme and marjoram)
- 5 tablespoons extra virgin olive oil flavored with garlic and chili pepper
- salt enough
- mixed sprout enough
method:
cook the pasta in abundant salted water, check the cooking time on the package.
prepare the flavored oil by heating 5 tablespoons of extra virgin olive oil with 1 clove of garlic cut in half and a couple of peppers.
as soon as the oil begins to sizzle off and let it cool.
peel the slices of melon and cut into small cubes then cut the pecorino into cubes of the same size of the melon.
toast the pine nuts in a non-stick pan a couple of minutes, moving them often.
pour into a container the melon, the oil, the aromatic herbs hand-chopped and a pinch of salt.
drain the pasta, rinse it under cold water and dry it well.
add the pasta, the pecorino cheese, the pine nuts and the sprouts to the seasoning container.
mix well and let the pasta rest an hour before tasting it.
an extra idea:
if you prepare the recipe in advance place the pasta seasoned in the refrigerator in an airtight container. before serving, remove it from the refrigerator and leave it at room temperature for at least 30 minutes.
