Creamy Cavatappi with Edamame, Lemon, and Tarragon

Creamy Cavatappi with Edamame, Lemon, and Tarragon

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    Servings


Ingredients

  • 12

    oz uncooked cavatappi pasta

  • TBS butter

  • 2

    TBS finely chopped shallot

  • tsp lemon zest

  • 1

    clove garlic, minced

  • ¾

    cup dry white wine

  • ¼

    cup fresh lemon juice

  • tsp kosher salt

  • ¾

    cup heavy cream

  • ¼

    cup creme fraiche

  • 1

    tsp flour

  • 1

    (16 oz) package frozen edamame, thawed

  • 3

    oz Romano cheese, grated (about ¾ cup)

  • 1

    cup packed baby arugula

  • 2

    TBS chopped fresh tarragon

  • ¼

    tsp black pepper

Directions

1. Cook pasta according to package directions; drain. 2. Meanwhile, melt butter in a large skillet over medium heat; add shallot, lemon zest, and garlic. Saute 30 seconds. Stir in wine, lemon juice, and salt; cover skillet and simmer 2 minutes. Uncover skillet and simmer 2 more minutes. 3. Whisk in cream in a slow, continuous stream. Whisk in creme fraiche and flour; cook, uncovered, 3-4 minutes or until mixture thickens slightly. Add edamame and half of cheese to pan; cook 5 minutes, stirring frequently. Add cooked pasta and remaining cheese, tossing to combine. 4. Remove from heat and stir in arugula and tarragon. Sprinkle with black pepper to taste. Makes 6 servings. Each serving = 6 Weight Watchers points.


Nutrition

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