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.

Darcy Lenz
Darcy Lenz and Ann Taylor Pittman
Recipe by Coastal Living April 2015

Gallery

Credit: Brian Woodcock; Styling: Rachael Burrow

Recipe Summary

hands-on:
30 mins
total:
35 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions; drain.

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  • 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.

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