• 1 lb linguini
• 4 Tbsp butter (1/2 stick)
• 1 medium-sized cantaloupe, rind and seeds removed and flesh cut into 1/4 inch dice
• salt and pepper to taste
• 1 Tbsp freshly squeezed lemon juice
• 1 tsp tomato paste
• 1 cup heavy cream
• 1/2 cup freshly grated parmesan

1. Melt butter in a large skillet over medium-high heat. When the butter foam subsides, stir in the cantaloupe, coating it well, and cook, stirring occasionally, until almost all of the liquid it releases has evaporated.
2. Season generously with salt and pepper and add the lemon juice and tomato paste. Pour in the cream and cook, stirring frequently, until it has reduced by half. Remove from the heat.
3. Bring 4 quarts of water to a boil in a large pot. When boiling, add salt and the pasta, stirring well.
4. When the pasta is cooked al dente, drain it and toss it with the sauce, adding grated cheese. Serve at once.

This is also good with spaghetti, but reduce cream to 3/4 cup.

(Bob)