Prosciutto & Edamame Pasta with Lemon Glaze

I’ve been on a bit of a lemon kick lately. Meyer lemons, that is. For the longest time I would read recipes and blog posts of friends flaunting their use of Meyer lemons, yet I couldn’t get my hands on them.  I searched every grocer and farmer’s market in town with no luck. I dreamed to cook with these mysterious lemons that everyone else seemed to have in great bounty.

Meyer lemons are the epitome of what lemons should be. I have to believe, that when a little lemon hanging on a tree discovers it ISN’T a Meyer, it’s a dark day in the orchard. Meyer lemons have a delicate floral quality, a vibrant tender peel, and less of a bite than regular lemons. That means you can use as much as you want, without fear of ruining your dish. They are lovely little things.

So you can imagine why I was in total dismay to not be able to buy them.

Then one day it happened. There they sat in my neighborhood grocery store, piles and piles of radiant Meyer lemons. I grabbed them up in armfuls, like a desert wanderer who stumbles into a fresh oasis.  Then I gazed around looking for someone to thank. Walking up to the nearest grocery clerk, I said with great conviction, “Thank you for the Meyer lemons! You have no idea how long I’ve been waiting to get them!!!” And do you know what he said to me? “Ma’am, we always carry them, but the local restaurant owners come in at the crack of dawn and clean us out.”

Swears to the restauranteurs! Don’t they realize we home cooks need Meyer lemons too?!? I actually have great fondness for restaurant owners,  and I realize the early bird gets the worm and all, but couldn’t they leave a couple? At least now I know, I can get my share of Meyer lemons if I camp outside the grocery store overnight.

So finally I have them. Piles of them. And I’ll be serving you dishes with Meyer lemons possibly ’til the end of time. If you can’t find Meyer Lemons (either) do not dismay, substitute regular lemons or set your alarm clock REALLY early!

This spring time pasta is a far cry from heavy winter pasta dishes. The sauce is more of a light glaze, simply kissing the pasta, rather than drowning it. The addition of prosciutto, cantaloupe, and edamame provide wondrous contrast in flavor and texture. Plus, this dish is fabulous served at any temperature! It’s fantastic to pack in a picnic basket or serve at an outdoor dinner party.

To Prepare:

Cook the pasta as directed on the package. Add the edamame in the last minute. Then drained and set aside.

Slice the prosciutto and cantaloupe in small bite-size pieces.

In a large pan, melt the butter over medium heat. Add the flour and whisk the roux for 1-2 minutes. Add the cream and stock. then whisk until smooth. Season with ½ tsp. salt and ¼ tsp. pepper, and allow the sauce to simmer until it thickens a little.

Add the lemon zest, juice, edamame and pasta. Mix to coat. Then toss in the rest of the ingredients.

And just look at this pasta! It is really something.

Print
Print
Save
Save

Yield: 4-6 servings

Prep Time: 20 minutes

Cook Time: 15 minutes

Prosciutto and Edamame Pasta with Lemon Glaze

Ingredients:

For the Pasta:
16 oz. bag of Lensi Trottole #070
5 oz. Prosciutto
½ of a small ripe cantaloupe (2 cups chopped)
1 cup chopped green onions
1 ½ cups shelled edamame

For the Glaze:
1-2 Meyer lemons, zested and juiced
1 Tb. butter
1 Tb. flour
¼ cup heavy cream
1 cup chicken stock (or pasta water)
Salt and Pepper

Directions:

Cook the pasta as directed on the package. Add the edamame in the last minute. Then drained and set aside.
Slice the prosciutto and cantaloupe in small bite-size pieces.

In a large pan, melt the butter over medium heat. Add the flour and whisk the roux for 1-2 minutes.

Add the cream and stock. then whisk until smooth. Season with ½ tsp. salt and ¼ tsp. pepper, and allow the sauce to simmer until it thickens a little.

Add the lemon zest, juice, edamame and pasta. Toss until well coated.

Toss in the rest of the ingredients. Salt and pepper to taste. Serve at any temperature.

These gorgeous bowls are part of the Althea Nova Line, from Villeroy & Boch.

Related Posts

124 Responses to “Prosciutto & Edamame Pasta with Lemon Glaze”

  1. #
    101
    Nive — April 3, 2011 @ 10:26 pm

    Penne pasta cooked with marinara sauce is my favorite…Thanks for this giveaway….

    Reply

  2. #
    102
    Nive — April 3, 2011 @ 10:28 pm

    I subscribe by feed…

    Reply

  3. #
    103
    Nive — April 3, 2011 @ 10:28 pm

    I subscribe by email…

    Reply

  4. #
    104
    The Food Hound — April 4, 2011 @ 9:40 am

    The BH would love this! He goes crazy for anything with prosciutto!

    Reply

  5. #
    105
    Rachel - A Southern Fairytale — April 4, 2011 @ 1:28 pm

    Gorgeous pictures.

    I love a light pasta with lemon, red pepper, shrimp and white wine with fresh shaved parm and cracked black pepper and basil!

    Reply

  6. #
    106
    Lori — April 4, 2011 @ 2:12 pm

    Those are real cute twirly pasta. I have to say my favorite pasta dish is Penne Vodka. It has been a while since I made it.

    Reply

  7. #
    107
    megan @ whatmegansmaking — April 4, 2011 @ 2:32 pm

    my favorite is my mom’s homemade lasagna!

    Reply

  8. #
    108
    Megan — April 4, 2011 @ 7:57 pm

    This sounds amazingly good. I have some pasta I have been trying to think of ways to use besides the traditional pasta sauce route, but I can never think of anything! I will def. have to try this out! :)

    Reply

  9. #
    109
    Baking Serendipity — April 4, 2011 @ 9:30 pm

    I have been loving meyer lemons lately too, but haven’t worked them into a pasta dish yet. This looks delicious! I like pasta simple…my favorite would have to be roasted veggies and pasta tossed with olive oil and parmesan cheese. It’s probably a weekly meal at my house :)

    Reply

  10. #
    110
    Sophie — April 5, 2011 @ 12:47 am

    I also love easy yet tasty pasta dishes like this one. I make a similar pasta dish with soy cream & white asparagus with fresh peas & prosciutto!

    MMMMMMMMMMM…;Divine food! :)

    Reply

  11. #
    111
    Bianca @ Confessions of a Chocoholic — April 5, 2011 @ 6:57 pm

    What a pretty, pretty dish!! My favorite pasta dish is pasta aglio olio – or carbonara! ;)

    Reply

  12. #
    112
    Nivedita — April 6, 2011 @ 3:31 pm

    My fav is Fettucine…… with grilled chicken :)

    Reply

  13. #
    113
    Nivedita — April 6, 2011 @ 3:32 pm

    Already follow you on facebook !!!

    Reply

  14. #
    114
    Cynthia — April 6, 2011 @ 5:24 pm

    My favorite is pasta with cream sauce capers and roasted red peppers.

    Reply

  15. #
    115
    Stella — April 11, 2011 @ 3:49 pm

    Yum! I’m totally going to make this sans the proscuitto, though I know that will take some flavor away. I’ll figure out an appropriate substitute. Oh, and I love meyer lemons too, Sommer. They are so juicy and wonderful. I even sprouted a seed from one that I bought at Whole Foods. It’s growing in a pot on my patio now (smile)…

    Reply

  16. #
    116
    carol — April 21, 2011 @ 10:53 am

    so if i’m using a pkg of frozen edamame, would i defrost it first or give it 2 minutes with the pasta?

    thanks

    Reply

    • Sommer — April 21st, 2011 @ 10:58 am

      Hi Carol,

      I just throw it in frozen and it takes a minute or two to thaw. But you could leave it in up to 5 minutes if your pasta needs the extra time.

      Reply

  17. #
    117
    ClickandCookRecipes — June 29, 2011 @ 11:34 am

    I cannot wait to make this. And best of all, it’s got everything my daughters love…perfect dish. Thanks for a great recipe. :)

    Reply

  18. #
    118
    Cheese with Noodles — April 15, 2012 @ 2:06 am

    Sommer, I just found your blog tonight but I’m loving it. This recipe looks great! So unique! I read the ingredients to my husband and he wants to try it, too. I wonder if cantaloupe is on sale this week… :)

    Reply

Trackbacks/Pingbacks

  1. Pingback: Saturday Stumbles: April 2, 2011 | OAMC from Once A Month Mom

  2. Pingback: Wine Glaze » Prosciutto & Edamame Pasta with Lemon Glaze (GIVEAWAY) — A Spicy …

  3. Pingback: Prosciutto, Edamame & Cantaloupe Pasta with Lemon Glaze — Villeroy & Boch Blog

  4. Pingback: Recipe - Prosciutto & Edamame Pasta with Lemon Glaze | Just Food Blogs | Scoop.it

Leave a Comment