I’ve been on a bit of a lemon kick lately. Meyer lemons, that is. For the longest time I would read recipes and blog posts of friends flaunting their use of Meyer lemons, yet I couldn’t get my hands on them. I searched every grocer and farmer’s market in town with no luck. I dreamed to cook with these mysterious lemons that everyone else seemed to have in great bounty.
Meyer lemons are the epitome of what lemons should be. I have to believe, that when a little lemon hanging on a tree discovers it ISN’T a Meyer, it’s a dark day in the orchard. Meyer lemons have a delicate floral quality, a vibrant tender peel, and less of a bite than regular lemons. That means you can use as much as you want, without fear of ruining your dish. They are lovely little things.
So you can imagine why I was in total dismay to not be able to buy them.
Then one day it happened. There they sat in my neighborhood grocery store, piles and piles of radiant Meyer lemons. I grabbed them up in armfuls, like a desert wanderer who stumbles into a fresh oasis. Then I gazed around looking for someone to thank. Walking up to the nearest grocery clerk, I said with great conviction, “Thank you for the Meyer lemons! You have no idea how long I’ve been waiting to get them!!!” And do you know what he said to me? “Ma’am, we always carry them, but the local restaurant owners come in at the crack of dawn and clean us out.”
Swears to the restauranteurs! Don’t they realize we home cooks need Meyer lemons too?!? I actually have great fondness for restaurant owners, and I realize the early bird gets the worm and all, but couldn’t they leave a couple? At least now I know, I can get my share of Meyer lemons if I camp outside the grocery store overnight.
So finally I have them. Piles of them. And I’ll be serving you dishes with Meyer lemons possibly ’til the end of time. If you can’t find Meyer Lemons (either) do not dismay, substitute regular lemons or set your alarm clock REALLY early!
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.
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. Mix to coat. Then toss in the rest of the ingredients.
And just look at this Lensi Pasta! It is really something. I was previously one of those people who would have stated that all dry pastas were pretty much the same, but was I wrong. Dead wrong. Lensi pasta is dense, well textured, and more like homemade pasta than any other dried pasta I’ve tried. My whole family noticed the difference, so I will be buying this again and again.
The kind people from Lensi have offered THREE varieties of their wonderful organic pasta, plus a Eco Smart tote bag to one lucky ASP reader.To Enter:
Link HERE and leave a comment!
This giveaway is for US residents only~sorry international friends!
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