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Fettuccine With Lima Beans, Peas, and Leeks

Fettuccine With Lima Beans, Peas, and Leeks
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Serves 4| Hands-On Time: | Total Time:



  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.
By March, 2010

Nutritional Information

  • Per Serving
  • Calories 684
  • Fat 27g
  • Sat Fat 13g
  • Cholesterol 66mg
  • Sodium 317mg
  • Protein 22g
  • Carbohydrate 90g
  • Sugar 8g
  • Fiber 9g
  • Iron 6mg
  • Calcium 202mg
What does this mean? See Nutrition 101 .

Quick Tip

Pasta pot
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.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.