Prosciutto & edamame pasta with lemon glaze

Pasta and macaroni Japanese cuisine

This spring time pasta is a far cry from heavy winter pasta dishes. 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, this dish is fabulous served at any temperature! It’s fantastic to pack in a picnic basket or serve at an outdoor dinner party.