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Creamy Cavatappi with Edamame, Lemon, and Tarragon

Photo: Brian Woodcock; Styling: Rachael Burrow

Hands-on time 30 mins
Total time 35 mins

Makes 6 servings

This hearty pasta dish will go fast at picnics and potlucks. We prefer Cavatappi noodles as the base, but you can substitute your favorite type.


  • 12 ounces uncooked cavatappi pasta
  • 1 1/2 tablespoons unsalted butter
  • 2 tablespoons finely chopped shallot
  • 2 1/2 teaspoons lemon zest
  • 1 large garlic clove, minced
  • 3/4 cup dry white wine
  • 1/4 cup fresh lemon juice
  • 1 1/2 teaspoons kosher salt
  • 3/4 cup heavy cream
  • 1/4 cup crème fraîche
  • 1 teaspoon all-purpose flour
  • 1 (16-ounce) package frozen edamame, thawed
  • 3 ounces Romano cheese, grated (about 3/4 cup)
  • 1 cup packed baby arugula
  • 2 tablespoons chopped fresh tarragon
  • 1/4 teaspoon freshly ground black pepper

How to Make It

  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. Sauté 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 crème fraîche and flour; cook, uncovered, 3 to 4 minutes or until mixture thickens slightly. Add edamame and half of cheese to pan; cook 5 minutes, stirring freqently. Add cooked pasta and remaining cheese, tossing to combine.

  4. Remove from heat, and stir in arugula and tarragon. Sprinkle with black pepper.