Fettuccine With Lima Beans, Peas, and Leeks

fettuccine-lima-beans
Photo by  Con Poulos
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  • Serves 4
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    Nutritional Information

    Per Serving

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

Ingredients

  1. Check 12ounces fettuccine (3/4 box)
  2. Check 1 10-ounce package frozen lima beans (about 1 1/2 cups)
  3. Check 1cup frozen peas
  4. Check 2tablespoons olive oil
  5. Check 2 leeks (white and light green parts), cut into half-moons
  6. Check kosher salt and black pepper
  7. Check 3/4cup heavy cream
  8. Check 2tablespoons chopped fresh tarragon
  9. Check 1/4cup 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.