Pasta with Melon, Pancetta, and Feta
Colorful, fresh, and delicious pasta that will thrill your guests!
- Prep Time: 15 mins
- Cook Time: 6 mins
- Total Time: 21 mins
- Yield: 6 1x
Ingredients
Scale
- 14–16 ounces of Pasta
- 8 ounces of thinly sliced pancetta (Italian bacon)
- 4 ounces Feta cheese, crumbled
- 6–8 cups and chopped melon (cantaloupe or other variety)
- 1 cup chopped fresh mint
- 1 bunch green onions, chopped
- ¼ cup Champagne vinegar or white wine vinegar
- ¼ cup extra virgin olive oil + 1 T.
- 1 t. Dijon mustard
- 1 t. sugar
- Pinch of red pepper flakes
- Kosher salt and pepper to taste
Instructions
- Place pancetta wrapped in paper towels on microwavable plate. Cook on high until crisp and brown, approx. 3-5 minutes. Check after 3 minutes and increase time in 30 second increments if not done. Cool and break into bite size pieces.
- Cook pasta in gently boiling water for approx. 6 minutes until tender but firm (salt optional). Drain, rinse with cold water, and gently toss with 1 T. olive oil.
- Whisk oil, vinegar, mustard and sugar in bowl and season with salt and pepper.
- Combine all ingredients and gently toss with dressing. Garnish with extra chopped mint or feta crumbles.
Find it online: https://pastashoppe.com/pasta-with-melon-pancetta-and-feta/