Cantaloupe Pasta

  Cantaloupe Pasta!  I know, you're thinking it sounds too weird to be good, but it has a refreshingly good flavor. Sweet yet spicy, kinda like - but not exactly like the Asian sweet chili sauce you buy in a jar.

I tried this recipe out on a whim for my daughter's birthday dinner because her friends are such good sports when it comes to my experimental cooking. Plus it was supper easy and paired up nicely with the savory salmon.

The  recipe came from the Fred Meyer Sunday paper produce ad.
You never know where you're going to find a fun recipe.

Ingredients:

• 1 16 ounce package linguine or spaghetti
• 1/4 Cup Butter
• 1 Cantaloupe, cubed (the more ripe, the better)
• 1 Tablespoon Tomato Paste
• 1/2 Cup Half and Half ( I used a little more)
• 1/4 Teaspoon Cayenne Pepper
• 3/4 Teaspoon Sea Salt
• Freshly Ground Black Pepper
• 1/3 Cup Pumpkin Seeds, shelled and toasted

Directions:

1. Prepare pasta as directed.
2. Heat butter in a skillet. Add melon and saute until it breaks down. Mash with a potato masher if needed, it will still have lumps in it.
3. Add tomato paste, cayenne pepper and salt; cook for 3 more minutes.
4. Add 1/2 cup of half and half, salt and pepper to taste and remove from heat.
5. Toss with spaghetti, top with pumpkin seeds and serve immediately.