- 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
Cook pasta according to package directions; drain.
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.
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.
Remove from heat, and stir in arugula and tarragon. Sprinkle with black pepper.