Prosciutto and Edamame Pasta with Lemon Glaze

INGREDIENTS

• For the Pasta:
• 16 oz. bag of Lensi Trottole #070
• 5 oz. Prosciutto
• ½ of a small ripe cantaloupe (2 cups chopped)
• 1 cup chopped green onions
• 1 ½ cups shelled edamame
• For the Glaze:
• 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