2ozlight brick-style plain cream cheesecut into cubes
2ozsmoked salmonthinly sliced
2tbspfinely chopped fresh parsley
1tbspfinely chopped fresh dill
1tbspfinely chopped fresh chives
1/2tspfreshly cracked pepper
Heat oil in Dutch oven or large heavy-bottom saucepan set over medium-high heat; cook shallots and garlic for about 2 minutes or until starting to soften. Stir in 1 cup water and milk; bring to boil. Stir in pasta and salt. Reduce heat to medium-low; cover and simmer for 10 minutes.
Stir in kale, edamame, cream cheese and smoked salmon; cover and cook for about 5 minutes or until pasta is tender.
Stir in lemon zest, lemon juice, parsley, dill, chives and pepper.
Substitute reduced-sodium chicken or vegetable broth for water if desired.