Prosciutto and Edamame Pasta with Lemon Glaze
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
Ingredients
For the Pasta:
- 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
For the Glaze:
- 1-2 Meyer lemons, zested and juiced
- 1 tablespoon butter
- 1 tablespoon flour
- 1/4 cup heavy cream
- 1 cup chicken stock, or pasta water
- Salt and pepper
Instructions
- 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.
Nutrition
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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… :)
I cannot wait to make this. And best of all, it’s got everything my daughters love…perfect dish. Thanks for a great recipe. :)
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so if i’m using a pkg of frozen edamame, would i defrost it first or give it 2 minutes with the pasta?
thanks
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.
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)…
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My favorite is pasta with cream sauce capers and roasted red peppers.
Already follow you on facebook !!!
My fav is Fettucine…… with grilled chicken :)
What a pretty, pretty dish!! My favorite pasta dish is pasta aglio olio – or carbonara! ;)
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! :)
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 :)
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! :)