Name: Fettuccine with Leeks and White Beans
Prep time: 45 min
Cook time: 45 min
Yield: 6
Ingredients: 2 tbsp. olive oil -; 1 lb. leeks -; Coarse salt and ground pepper -; 2 can cannellini beans -; 2 can reduced-sodium chicken broth -; 1/2 tsp. dried sage -; 12 oz. fettuccine -; 2 tbsp. fresh lemon juice -; 1/2 c. heavy cream -; 1/2 c. finely grated Parmesan cheese -; 1/4 c. coarsely chopped fresh parsley (optional) -

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Fettuccine with Leeks and White Beans

1. 2 tbsp. olive oil -

2. 1 lb. leeks -

3. Coarse salt and ground pepper -

4. 2 can cannellini beans -

5. 2 can reduced-sodium chicken broth -

6. 1/2 tsp. dried sage -

7. 12 oz. fettuccine -

8. 2 tbsp. fresh lemon juice -

9. 1/2 c. heavy cream -

10. 1/2 c. finely grated Parmesan cheese -

11. 1/4 c. coarsely chopped fresh parsley (optional) -

How to cook deliciously - Fettuccine with Leeks and White Beans

1. Stage

Clean leeks: Trim and discard root ends and dark-green parts. Halve leeks lengthwise; thinly slice crosswise. Place in a bowl; wash leeks in several changes of cold water, swishing to loosen grit. Lift leeks out of water, leaving grit behind.

2. Stage

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.

3. Stage

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; transfer to a covered container, and refrigerate until ready to use, up to 2 days.

4. Stage

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. Cover and refrigerate until ready to use, up to overnight.

5. Stage

In a large (5-quart) 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 Parmesan, if desired.Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.