Amazing Prosciutto and Edamame Pasta with Lemon Glaze! Bright and fragrant with a savory-sweet texture and swirls of pasta.
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. For the longest time we had no Meyer lemons in our grocery stores.
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 Meyer Lemons, but the local restaurant owners come in at the crack of dawn and clean us out.”
At least now I know, I can get my share of Meyer lemons if I camp outside the grocery store overnight.
Today’s Prosciutto and Edamame Pasta with Lemon Glaze is a spring time pasta at its finest.
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, our Prosciutto and Edamame Pasta with Lemon Glaze Recipe is fabulous served at any temperature! It’s fantastic to pack in a picnic basket or serve at an outdoor dinner party.
If you can’t find Meyer Lemons, don’t dismay. Prosciutto and Edamame Pasta with Lemon Glaze is fabulous, even with regular lemons. *wink*
Prosciutto and Edamame Pasta with Lemon Glaze
- 16 ounces pasta (your favorite shape)
- 5 ounces prosciutto slices
- 2 cups chopped cantaloupe (about 1/2 a small cantaloupe)
- 1 cup chopped green onions
- 1 1/2 cups shelled edamame
- 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 1/2 teaspoon salt and 1/4 teaspoon 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.