Pasta Salad with Melon, Pancetta, and Ricotta Salata

Ingredients

• 4 servings pepper black freshly ground
• 0.3 cup mint leaves fresh divided coarsely chopped
• 4 servings kosher salt 
• 3.5 tablespoons olive oil extra virgin extra-virgin
• 4 ounces orecchiette (ear-shaped
• 2 ounces pancetta italian thinly sliced ( bacon)
• 1 pinch pepper red crushed
• 1 ounce pecorino salted dry crumbled shaved ( ricotta)
• 3 tablespoons spring onion thinly sliced
• 2.5 tablespoons citrus champagne vinegar 

Equipment

• bowl
• baking sheet
• paper towels
• oven
• whisk
• microwave

Directions

1. Heat oven to 350°F. Arrange pancetta in asingle layer on a large rimmed baking sheet.
2. Bake until brown and crisp, 20–25 minutes.(Alternatively, place pancetta on foldedlayers of paper towels on a microwave-proofplate and microwave on high until brownand crisp, about 5 minutes.)
3. Let pancettastand until cool enough to handle, thenbreak into bite-size pieces.
4. Meanwhile, cook pasta in a medium potof boiling salted water, stirring occasionally,until al dente.
5. Drain pasta; run under coldwater to cool.
6. Drain and set aside.
7. Whisk oil and vinegar in a large bowl.
8. Add half of pancetta, cooked pasta, melon,half of mint, scallion, and red pepper flakes.Toss to coat. Season to taste with salt andpepper.
9. Transfer to a serving dish andsprinkle remaining pancetta and mint over.
10. Garnish with shaved ricotta salata.
11. Per serving: 320 calories, 20 g fat, 2 g fiber
12. Bon Appétit