Creamy Cavatappi With Edamame, Lemon, And Tarragon

• 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 creme fraiche
• 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

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 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.

cavatappi pasta, unsalted butter, shallot, lemon zest, garlic, white wine, lemon juice, kosher salt, heavy cream, crueme fraueeche, flour, frozen edamame, romano cheese, arugula, tarragon, freshly ground black pepper

Taken from www.myrecipes.com/recipe/creamy-cavatappi-edamame-lemon-tarragon (may not work)