250 g (1/2 lb) linguine

1/2 honeydew melon, peeled and diced

1/2 cantaloup, peeled and diced

3 thin slices prosciutto, chopped

2 star anise

200 ml (3/4 cup)  La Bolée du Minot Rosé

15 ml (1 Tbsp) olive oil

15 ml (1 Tbsp) pesto (homemade or commercial)

1 garlic clove, chopped

Freshly ground pepper and salt

30 ml (2 Tbsp) grated parmesan

 

Cook pasta al dente in boiling unsalted water.

 

In a casserole, mix cider and olive oil. Add pasta, pesto, garlic, melon cubes, star anise, prosciutto and blend well. Cook over high heat for several minutes until it achieves a nice consistency.

Add salt and pepper and sprinkle with grated parmesan.