Skip to Content

We want to assure you that we remain committed to providing consumers with safe, high quality products and, as such, we are closely following the fast-evolving situation relating to the Novel Coronavirus (COVID-19). 

Click here to read our message to our community.

  • Prep Time (Mins)
    20
  • Total Time (Mins)
    39
  • Servings
    4–6

Pasta Salad With Ricotta, Melon & Pancetta

Made With

Ingredients

  • 12 slices pancetta
  • 12 ounces fusilli or corkscrew pasta
  • 1 teaspoon extra-virgin olive oil
  • 1 cup Dragone® Ricotta Cheese
  • 1 cups diced melon
  • 1/4 cup Shredded Parmesan Cheese
  • 2 tablespoons finely chopped fresh basil leaves plus more for garnish
  • 2 tablespoons finely chopped fresh mint leaves

Directions

Cook the pancetta in a 10-inch heavy skillet over moderate heat until crispy. Let it cool and then crumble it. Set aside.

Cook the pasta in a large pot of salted boiling water with one teaspoon of oil, until tender but still firm to bite – al dente. Drain. Reserve 1/4 cup of the pasta cooking water. Transfer the pasta to a bowl and set aside.

In a medium bowl, stir the Dragone® Ricotta Cheese and the reserved pasta water to combine. Add the reserve pancetta, melon, Shredded Parmesan Cheese, basil and mint leaves. Pour the ricotta mixture to the pasta and toss gently to combine. Garnish with more basil leaves and serve.

Ricotta Recipes

  • Prep Time (Mins)
    -
  • Total Time (Mins)
    -

Polenta & Ricotta Appetizers

  • Prep Time (Mins)
    5
  • Total Time (Mins)
    -

Cool & Creamy Summer Ricotta Fruit Dip