Pappardelle with melon tartar

Ingredients for 4 servings:

• 1 cantaloupe melon(s), approx. 600 g
• 2 spring onions
• 75 g tomatoes, dried in oil
• 1 red chili pepper(s)
• 1 lemon(s)
• 1 tbsp honey, liquid, approx.
• Sea salt
• Pepper, mixed or black, freshly ground
• 400 g pappardelle
• 4 stalks of basil
• 40 g Parmesan, approx.
• n.B. Crema di Balsamic vinegar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Halve, deseed, and peel the cantaloupe melon, and finely dice the flesh. Trim, rinse, and finely slice the spring onions. Remove the sun-dried tomatoes from the oil (you’ll still need the oil) and slice them into fine strips. Rinse, trim, deseed, and chop the chili pepper. Halve and squeeze the lemon. Combine all the prepared ingredients in a bowl with the tomato oil (2 tablespoons) and the lemon juice, and season with sea salt and pepper. Cook the pappardelle in plenty of boiling salted water until al dente. Rinse the basil, shake dry, and pluck the leaves from the stems. Grate the Parmesan cheese. Drain the cooked pappardelle, toss with the melon tartar, and serve on plates. Sprinkle with shaved Parmesan, garnish with basil leaves and drizzle with balsamic vinegar if desired.