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Creamy Cavatappi with Edamame, Lemon, and Tarragon

By

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Rate this recipe 4.6/5 (7 Votes)

Ingredients

  • 12 oz uncooked cavatappi pasta
  • 1 1/2 TBS butter
  • 2 TBS finely chopped shallot
  • 2 1/2 tsp lemon zest
  • 1 clove garlic, minced
  • 3/4 cup dry white wine
  • 1/4 cup fresh lemon juice
  • 1 1/2 tsp kosher salt
  • 3/4 cup heavy cream
  • 1/4 cup creme fraiche
  • 1 tsp flour
  • 1 (16 oz) package frozen edamame, thawed
  • 3 oz Romano cheese, grated (about 3/4 cup)
  • 1 cup packed baby arugula
  • 2 TBS chopped fresh tarragon
  • 1/4 tsp black pepper

Details

Servings 6
Preparation time 15mins
Cooking time 35mins
Adapted from myrecipes.com

Preparation

Step 1

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.

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