Fettuccine With Lima Beans, Peas, and Leeks

 Con Poulos

Serves 4

Hands-on Time: 25m

Total Time: 25m

Ingredients

• 12 ounces fettuccine (3/4 box)
• 1 10-ounce package frozen lima beans (about 1 1/2 cups)
• 1 cup frozen peas
• 2 tablespoons olive oil
• 2 leeks (white and light green parts), cut into half-moons
• kosher salt and black pepper
• 3/4 cup heavy cream
• 2 tablespoons chopped fresh tarragon
• 1/4 cup grated pecorino or Parmesan (1 ounce)

Directions

1. Cook the pasta according to the package directions, adding the beans and peas during the last 2 minutes of cooking. Drain.

2. Meanwhile, heat the oil in a large skillet over medium heat. Add the leeks and season with ½ teaspoon salt and ¼ teaspoon pepper.

3. Cook the leeks, stirring occasionally, until tender (but not brown), 8 to 10 minutes.

4. Add the cream and cook until slightly thickened, 3 to 4 minutes.

5. Add the pasta and tarragon to the skillet and toss to combine. Sprinkle with the cheese before serving.

Tip

Save some of the water that your pasta has been cooked in. Add a bit to the pasta if it seems dry after it’s been tossed with sauce.

Nutritional Information

Calories 684; Fat 27g; Sat Fat 13g; Cholesterol 66mg; Sodium 317mg; Protein 22g; Carbohydrate 90g; Sugar 8g; Fiber 9g; Iron 6mg; Calcium 202mg