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
Pretty, Sommer! What a lovely combination!
Penne with pesto and sundried tomato is my fav!
Mmm, a great springtime pasta!
Sommer
that is such a creative pasta dish, the edemame add such a nice touch and prosciutto and melon…wow, I would never have thought of adding melon to a pasta salad!
Great job with this dish!
cheers
Dennis
Just added you to my Google Reader, yei!
Ha! Well I’m glad you were able to finally get your hands on some, now you know to get them early. My favorite pasta dish has to be simply pasta tossed with a fresh uncooked tomato, garlic and basil sauce, it just screams summertime to me.
“Liked” you on Facebook (Nelly Rodriguez)
I also Tweet it! I’m Nella22 :)
Following on Facebook!
Just linked it on my Facebook!
oh my favorite pasta has to be anything swirled with fresh ricotta and some fresh basil leaves! :)
Lovely pasta dish! My go-to pasta dish is clams and oregano and basil over homemade linguine.
I also tweeted about this!
me too
That looks wonderful. I want to run right out and get all the ingredients to make this for lunch. Beautiful photos! My favorite pasta is a spring campanella pasta, salami and peas and parmesan. I might add Meyer lemon next time. BTW Queen Creek Olive Mill here in Arizona has a meyer lemon olive oil that is amazing.
This looks so delicious and the recipe includes many of my favorites! My favorite pasta dish is a home made comfort food, macaroni and cheese with ham. The best part is that you can play with the recipe using different cheeses. There’s nothing like the sight of bubbly melted cheese!
Just twitted! :)
I love any pasta that Mr. Fish’s grandma makes me. :)
This is my first time reading your blog and I LOVE your writing style. This dish looks lovely, too! My favorite pasta dish — a go-to on a weekday night — includes orechiette pasta, arugula, lemons and good-quality canned tuna, plus a sprinkle of fresh grated Parmesan cheese. I’ll have to try it with Meyer lemons — if I can find them!