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Jasper’s Rigatoni Pasta with Buttermilk Blue

Yield
1-2 servings
Total Time
The unconventional combination of Buttermilk Blue and cantaloupe melon is deliciously harmonious in this pasta. Serve a large bowl at your next get-together and your guests will be begging for the recipe!

By: Chef Jasper Mirabile, Jasper’s and Marco Polo’s Italian Market, Kansas City, MO

Ingredients

  • 1 pound rigatoni
  • 1 tablespoon butter
  • 1 cup prosciutto, chopped
  • 2 cups cantaloupe melon, diced
  • 2 cups cream
  • 6 ounces (1 cup) Roth® Buttermilk Blue® Cheese, crumbled
  • Cracked pepper to taste
  • 1 tablespoon fresh mint, chopped (optional)

Method

  1. Cook rigatoni according to package directions. Drain and set aside.
  2. Melt butter in a skillet over medium heat and sauté prosciutto until crispy. Add melon and cook for 2-3 additional minutes.
  3. Stir in cream and cook until reduced by half.
  4. Stir in Buttermilk Blue and cracked pepper; add pasta and toss with mint. Serve hot.