Recipe for Pasta and Blue Cheese Salad with Rockmelon 
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Yield:
1
Ingredients:
Amount Ingredient
150 gm blue cheese, at room temperature
1/2 x lemon, juice of
2 tbl Dijon mustard
300 ml thickened cream
1 x red salad onion, finely chopped
100 gm prosciutto, finely chopped
1/2 cup finely chopped Italian parsley
freshly ground black pepper
250 gm pasta, preferably penne or similar
2 tbl butter
Instructions:
Instructions: 1. Place cheese in a bowl and mash with a fork. Add lemon juice, mustard and cream and stir until blended but still a bit lumpy. Add onion, prosciutto and parsley and stir to combine. Season to taste with pepper.

2. Cook the pasta until al dente, then drain and place in a bowl. Add the butter and toss to coat. Add half the cheese mixture which the pasta is hot, stir well then set aside.

3. Arrange the rockmelon slices on a plate and spoon the pasta salad. The remaining cheese mixture can be spooned on to the plates or placed in a bowl and served at the table. This salad is best served at room temperature.

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