Prosciutto & Edamame Pasta with Lemon Glaze

Cook the pasta as directed on the package. As it’s cooking, add the edamame to the cooking pasta in the last minute. Then drain it and set aside.

Slice the prosciutto and cantaloupe into 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 salt and 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 green onions and add additional salt and pepper to taste.

Serve at any temperature.

Serves 4-6.