Rating: 3.5 stars
132 Ratings
  • 5 star values: 46
  • 4 star values: 36
  • 3 star values: 24
  • 2 star values: 18
  • 1 star values: 8
Kate Merker

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Credit: Con Poulos

Recipe Summary test

hands-on:
25 mins
total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

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

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

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

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

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

Nutrition Facts

684 calories; fat 27g; saturated fat 13g; cholesterol 66mg; sodium 317mg; protein 22g; carbohydrates 90g; sugars 8g; fiber 9g; iron 6mg; calcium 202mg.
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