That big, fat fellow called Piel de Sapo was calling out from our fridge: “Please, try me! Try to use me in some other way, not only in your salads!” Why not, I thought, and because this melon variety isn’t too sweet and the texture is very solid, so baking or simmering it shouldn’t be a problem.
And that’s how this pasta sauce saw the light of day: Piel de Sapo held up well, it didn’t change into a mash, gathered flavors from the other ingredients and added a certain freshness.
The recipe for basil pesto can be found here.
PORTION: 2 servings
TIME TO MAKE: about 30 minutes
- 100-150 g chicken strips
- 100-150 g prawns
- 50-100 g Piel de Sapo melon
- 1 half of red onion (small one)
- 1 teaspoon of chopped turmeric
- ¼ dl olive oil
- salt, black pepper
While your pasta is boiling it’s time to make the sauce.
Cut the melon into small cubes.
Chop the onion and mince both turmeric and ginger into very small pieces
Heat up a large frying pan and pour in olive oil and lemon juice. First add the chopped onion, minced ginger and turmeric. Let them simmer for a while.
Add the chicken strips and the melon cubes. Season slightly with salt and black pepper. When the chicken is evenly cooked, add prawns and let the mix season for a few minutes. Add salt and pepper to your taste.
Tags: basil pesto chicken and prawn pasta chickenpasta melon pasta sauce prawns sauces