Tuscan Cantaloupe Pasta

1 package spaghetti, 12 ounces

1/4 cup butter (1/2 stick)

1 Dulcinea Tuscan-Style Cantaloupe, cubed (the more ripe, the better)

1 tablespoon tomato paste

1/4 teaspoon cayenne pepper

3/4 teaspoon salt

1/2 cup heavy cream

salt and pepper to taste

1/3 cup toasted pumpkin seeds

------------------------------------

Prepare pasta as directed.

Heat butter in a skillet. Add melon and sauté until it breaks down. It will still have lumps in it.

Add tomato paste, cayenne pepper and salt, cook for 3 more minutes.

Add 1/2 cup of heavy cream, salt and pepper to taste and remove from heat.

Toss with spaghetti, top with pumpkin seeds and serve immediately.