16 oz. bag of Lensi Trottole #070
5 oz. Prosciutto
½ of a ripe Cantaloupe
1 cup chopped green onions
1 ½ cups shelled edamame
1-2 Meyer lemons, zested and juiced
1 Tb. butter
1 Tb. flour
¼ cup heavy cream
1 cup chicken stock (or pasta water)
Salt and Pepper
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 ½ tsp. salt and ¼ tsp. 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.