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.
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.