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