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Prosciutto and Edamame Pasta with Lemon Glaze
- For the Pasta:
- 16 oz. bag of Lensi Trottole #070
- 5 oz. Prosciutto
- of a small ripe cantaloupe (2 cups chopped)
- 1 cup chopped green onions
- 1 cups shelled edamame
- For the Glaze:
- 1-2 Meyer lemons, zested and juiced
- 1 Tb. butter
- 1 Tb. flour
- cup heavy cream
- 1 cup chicken stock (or pasta water)
- Salt and Pepper
Directions:View on A Spicy Perspective
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