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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

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