Name: Fettuccine with Leeks and White Beans
Cook time: 25 min
Total time: 25 min
Ingredients: 2 tablespoons olive oil; 1 pound leeks ((about 1 bunch), sliced and cleaned); Coarse salt and ground pepper; 2 cans ((15 1/2 ounces each) cannellini beans, drained and rinsed); 3 1/2 cups chicken or vegetable broth; 1/2 teaspoon sage; 12 ounces fettuccine; 2 tablespoons fresh lemon juice; 1/2 cup heavy cream; 1/2 cup finely grated Parmesan cheese (, plus more for serving); 1/4 cup coarsely chopped fresh parsley (, (optional))

Fettuccine with Leeks and White Beans

Cook Time 25 minutes

Total Time 25 minutes

Ingredients

2 tablespoons olive oil
1 pound leeks (about 1 bunch), sliced and cleaned
Coarse salt and ground pepper
2 cans (15 1/2 ounces each) cannellini beans, drained and rinsed
3 1/2 cups chicken or vegetable broth
1/2 teaspoon sage
12 ounces fettuccine
2 tablespoons fresh lemon juice
1/2 cup heavy cream
1/2 cup finely grated Parmesan cheese , plus more for serving
1/4 cup coarsely chopped fresh parsley , (optional)

Instructions

In a large skillet, heat 1 tablespoon oil over medium-low heat.
Add leeks, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring often, until softened, about 10 minutes.
Add beans, broth, and sage to pan; with a potato masher,
Mash about one third of beans.
Bring to a boil; reduce to a simmer.
Cook until sauce has thickened but is still soupy, about 10 minutes.
Cool.
Meanwhile, in a large pot of boiling salted water, cook pasta 2 minutes less than package instructions suggest.
Drain; rinse under cold water until cool.Transfer to a bowl, and toss with remaining tablespoon oil to coat.
In a large saucepan over medium heat, bring sauce and lemon juice to a simmer. Stir in cream and Parmesan.
Add pasta; cook, stirring, until heated through, 2 minutes.
Serve sprinkled with parsley and more cheese, if desired.

Fettuccine with Leeks and White Beans