YIELD: 4 servings 1 lb. penne pasta 2 Tbsps. olive oil 1 Tbsp. chopped garlic 4 oz. prosciutto, cubed 4 oz. cantaloupe, cubed ¼ cup sherry ½ cup heavy cream 1 Tbsp. tomato paste 1 Tbsp. chopped mint salt and pepper, to taste 1. Cook pasta according to package instructions. Drain and set aside. 2. In a sauté pan over medium heat the olive oil and cook prosciutto and garlic. Add the cantaloupe, adding olive oil if needed ...
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