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.