Pasta with onions, melon and Aperol curry cream sauce

Ingredients for 3 servings:

• 500g penne
• ½ Galia melon
• 1 vegetable onion(s)
• 1 cup of cream
• 3 tbsp herbal liqueur (Aperol)
• 3 tbsp parsley, chopped
• 2 tsp Thai curry paste
• n. B. Pecorino
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 14 minutes; Total time approx. 34 minutes

refined, vegetarian

Slice the onion into strips. Cut the melon into similarly sized pieces. Sauté the Thai curry paste in a little olive oil in a pan. Add the onions and cook until soft. Deglaze with Aperol and add the melon and cream. Let everything cook briefly, but not for too long, so the melon still has some bite. Add the pecorino in thin slices, if desired, and let it melt. Drain the pasta, which is now cooked al dente, shake briefly in a sieve and add some of the cooking water. Season with salt and pepper. Briefly mix all the ingredients in the pan. Sprinkle with parsley and serve. A modified vegetarian version of Pappardelle Il Popone.