Prosciutto and Melon Pasta Salad

Prosciutto and Melon Pasta Salad (Adapted from CL)

8 ounces dry farfalle pasta
1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons white wine vinegar
1/4 teaspoon Dijon mustard
1/8 teaspoon cayenne pepper
1 garlic clove, coarsely chopped
salt and fresh ground black pepper
3 tablespoons extra-virgin olive oil
1 cup baby arugula
3/4 cup diced cantaloupe
1/4 cup thinly vertically sliced shallots
2 tablespoons torn mint leaves
2 ounces thinly sliced prosciutto, cut into 2" long strips
1 ounce shaved Parmigiano-Reggiano cheese

In a large pot of boiling salted water, stir in pasta and cook according to package directions. Drain and set aside to cool to room temperature.

In a food processor, add lemon juice, vinegar, cayenne pepper and garlic - season with salt and fresh ground black pepper. Process to combine. With processor on, gradually pour olive oil through food chute and process until well blended, about 10 to 20 seconds.

In a large bowl, add cooled pasta, arugula, cantaloupe, shallots, mint and prosciutto. Drizzle the dressing over the top and toss gently to coat. Top with cheese to serve.

Makes about 4 servings.

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