Farfalle
Farfalle d'été au melon et à la mozzarella
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400g Panzani Farfalle
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1 melon
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150g Parma ham in very thin slices
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250g of mozzarella balls
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4 tablespoons white wine vinegar
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2 tablespoons liquid honey
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1 lime
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1 bunch of basil
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1. Cook the pasta in salted boiling water, drain it and rinse briefly under cold water.
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2. Drain the mozzarella balls and cut the ham into strips.
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3. Remove the seeds from the melon shape into little balls using a melon baller.
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4. Prepare the sauce by stirring the vinegar in with the salt, pepper, honey, lime juice and zest.
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5. Pour the sauce over the cold pasta and add the melon and mozzarella balls.
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6. Serve the salad in cups, garnished with strips of ham and a few basil leaves.
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