Creamy Shells and Cheese with Edamame - (Click here for PDF version and printing)
Serves 4

2 large eggs
¾ cup whole milk
1 teaspoon dry mustard
¼ teaspoon paprika
1 tablespoon plus ½ teaspoon salt
¼ teaspoon freshly ground pepper
12 ounces cheddar cheese or Monterey Jack cheese, shredded (about 3 cups)
½ pound whole wheat shell pasta
1 (8-ounce) package frozen shelled Peggy’s Premium™ Edamame
4 tablespoons unsalted butter

1. Bring 2-quarts of water to a boil in a large pot over high heat. In a small bowl, whisk together eggs, milk, mustard, paprika, ½ teaspoon salt, and pepper, and set aside.

2. Add pasta and 1 tablespoon of salt to boiling water and cook until pasta is al dente, 5 to 7 minutes. Add frozen edamame and cook for an additional 1 to 2 minutes until edamame is almost tender. Drain and return the pasta mixture to the pot, and return the pot to the stove, decreasing the heat to medium-low.

3. Add butter and stir until melted, about 1 minute. Add egg mixture, stirring constantly to prevent the egg from scrambling, about 1 minute. Add half the cheese and stir until fully melted, then add remaining cheese and stir constantly until sauce thickens, 5 to 7 minutes. Serve immediately.

Copyright © 2009, Peggy Chung Collier, all rights reserved. www.peggyspremium.com