This recipe is from Chef Jasper Mirabile, of Jasper’s and Marco Polo’s Italian Market, Kansas City, MO. The unconventional combination of Buttermilk Blue and cantaloupe melon is deliciously harmonious in this pasta. Serve a large bowl at your next get-together and your guests will be begging for the recipe!

Cook rigatoni according to package directions. Drain and set aside.

Melt butter in a skillet over medium heat and sauté prosciutto until crispy. Add melon and cook for 2 - 3 additional minutes.

Stir in cream and cook until reduced by half.

Stir in Buttermilk Blue® and cracked pepper; add pasta and toss with mint (optional). Serve hot.

Recipe courtesy of Emmi Roth USA