- 6
- 15 mins
- 35 mins
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
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.
You'll also love
-
Apricot Vinegar, Fig, Sweet... 4.5/5 (8 Votes) -
Crisp Catfish with Apple-Celery... 4.6/5 (7 Votes)
You'll also love
-
Lime Jello Parfait 4.6/5 (7 Votes) -
Creamy Lemon Basil Quinoa Primavera 4.4/5 (19 Votes)