Pasta with Prosciutto and Cantaloupe

320 g pasta
1/2 of a small cantaloupe
1 package of arugula
100 g young cow cheese
80 g prosciutto
1 tsp of mixture of crushed dried coriander seeds, black, green, pink, and white peppercorns
olive oil
salt

Cut cantaloupe into thin pieces, and cheese into cubes. Roll the cheese cubes into crushed spices.

Cut prosciutto into ribbons and fry it on olive oil for 1-2 minutes.

Cook pasta al dente. Wait until it cools down and then add 2 Tbsp of oil and stir well.

Arrange everything on a plate like in the photo above.

Note: This is a part of Presto Pasta Night event hosted and created by Ruth from Once Upon A Feast. Recipe source: Sale & Pepe Tasting Team, Serbian issue, June 2008.