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
Meyers are wonderful lemons and this recipe looks absolutely delicious.
didn’t think it was possible for perfect to improve, but your photographs keep getting better! yum! Hmmnn, my favorite pasta dish would have to be a seafood Alfredo, since I don’t eat it often enough to get tired of it.
What a gorgeous pasta dish and I love the addition of edamame. Your photos are once again just stunning. My favorite pasta dish is simple – tomatoes, mozzarella, garlic and basil. :)
I love lemony pasta dishes and this sounds amazing with the meyer lemons, cantaloupe and prociutto. It’s hard for me to choose my favorite pasta dish, but I imagine in the winter it is a special spaghetti and meatballs and in the summer a light olive oil and pecorino dish – or something fresh tasting just like this!
Thinking about it a bit harder … when i lived in Korea, you could get this super spicy pasta dish on the street in just about any urban center. Long before Roy Choi was doing his Korean tacos in trucks, Koreans had mastered the art of the sidewalk meal.
Anyway, it was basically big fat macaroni noodles soaking in some sort of Sriracha sauce, although this was about ten years before Sriracha had become a brand. And it was served in a plastic bag, which you ate from as you walked away using chop sticks.
Always hit the spot.
This looks fabulous!! My favorite pasta dish has got to be classic homemade mac and cheese! Love the picture of the past coming out of the bag .. so pretty.
Anything with artichokes in it.
WOW, what a beautiful pasta – perfection in a bowl. My favorite current pasta is Smitten Kitchens Lemon Spaghetti with Basil & parmesan. I LOVE it
I love a pasta dish that’s a bit similar to this one: cheese tortellini, prosciutto, peas, lemon zest and fresh Parmesan. Love it!
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YUMMM! My favorite pasta dish is a tie between my husbands recipe and a local Italian place that does the BEST baked ravioli!
I love me any kind of macaroni salad!
I love edemame, I think we would love this!
Just lovely;-)
Fabulous pasta salad and I am so happy you got your hands on the Meyers and are now having your way with them;-). They are a popular citrus tree grown in a lot of yards here so we are spoiled. I love slices in my ice tea and water, they add a nice flavor, and don’t forget in salad dressings too;-)
Love that pasta shape! I bet it would make good mac & cheese as it probably would hold the sauce really well! I guess mac & cheese might be my favorite pasta dish, though I am always ready to eat a hearty bowl of spaghetti and meat balls.
I love pasta!
THis reminds me of the first time I had edamame… It was at your home. I’ve been hooked ever since!
I lived in Italy for a few years and my favorite pasta is farfalle topped with sauteed garlic and mushrooms in creme fraiche. Super creamy, full of mushroom flavor!!! Oh, topped with parmesan!