Flash Sale! to get a free eCookbook with our top 25 recipes.

Fresh Melon Pasta with Parma Ham and Basil


For 4 people:

  • 250 g of pasta (striped elbows or bowties)
  • 2 Maggi chicken bouillon cubes
  • 2 ripe cantaloupes
  • 1 slice of 1 cm thick Parmesan ham
  • 1 bunch of basil
  • 1 tablespoon of Sherry vinegar
  • The juice of 3/4 lemon
  • 3 tablespoons of high-quality extra virgin olive oil
  • Salt, pepper


  1. Cook the pasta in 2 liters of boiling water, adding the 2 chicken bouillon cubes. When they are al dente (for cooking time, refer to the instructions on the package), drain them and let them cool.
  2. Open the cantaloupes in half. Remove the seeds with a spoon. Form small balls of pulp with a Parisian spoon (or a small spoon).
  3. Cut the ham into small cubes. Chop the basil leaves.
  4. In a bowl, add the pasta, melon balls, ham cubes, and chopped basil.
  5. Make a vinaigrette with the lemon juice, vinegar, and olive oil. Salt a little and pepper well. Pour into the bowl and mix well.
  6. To finish, serve very cold, decorating with a beautiful basil leaf.