Cidrerie du Minot

Linguine with honeydew melon and Bolée

(serves 4 )

Prep time: 15 minutes

Cooking: 10 minutes

Linguine with honeydew melon and Bolée

Ingredients:

250 g (1/2 lb) linguine
1/2 honeydew melon, peeled and diced
1/2 cantaloup, peeled and diced
3 thin slices prosciutto, chopped
2 star anise
200 ml (3/4 cup)  La Bolée du Minot 
15 ml (1 Tbsp) olive oil
15 ml (1 Tbsp) pesto (homemade or commercial)
1 garlic clove, chopped
Freshly ground pepper and salt
30 ml (2 Tbsp) grated parmesan
Cook pasta al dente in boiling unsalted water.
 
In a casserole, mix cider and olive oil. Add pasta, pesto, garlic, melon cubes, star anise, prosciutto and blend well. Cook over high heat for several minutes until it achieves a nice consistency.
Add salt and pepper and sprinkle with grated parmesan.

 


Recipe: Richard Bizier

Food styling & Photography: Roch Nadeau

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