Fettuccine With Lima Beans, Peas, and Leeks

Fettuccine With Lima Beans, Peas, and Leeks
 Con Poulos
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preparation
25
minutes
cooking
25
minutes
Serves 4

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.
Kate Merker
February 2010

Nutritional Information

  • Per Serving
  • Calories 684
  • 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
What does this mean? See Nutrition 101.

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