1 lb. corkscrew pasta
1/2 pt. cream
Prosciutto, cut up
1/3 lb. gorgonzola
Chopped parsley
Sliced red onion

Cook pasta and drain. Mix prosciutto, parsley, red onion together. In another bowl mix 1/2 lemon, 2 tablespoons Dijon mustard and cream and gorgonzola until blended. Add into vegetables and pasta. Surround platter with slices of cantaloupe.