Fettuccine With Leeks and White Beans |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I love leek recipes and this one sounds interesting! Found in Everyday Food. Ingredients:
2 tablespoons olive oil |
1 lb leek, white parts only, sliced and cleaned |
2 (15 1/2 ounce) cans cannellini beans, drained and rinsed |
2 (14 1/2 ounce) cans low sodium chicken broth |
1/2 teaspoon dried sage |
12 ounces fettuccine |
2 tablespoons fresh lemon juice |
1/2 cup heavy cream |
1/2 cup finely grated parmesan cheese |
Directions:
1. In a large skillet, heat 1 tbsp oil over medium-low heat. Add leeks, 3/4 tsp salt, and 1/4 tsp pepper. Cook, stirring often, until softened, about 10 minutes.
2. Add beans, broth and sage to pan; with a potato masher, mash about 1/3 of the 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 keep warm.
3. Meanwhile, in a large pot of boiling salted water, cook pasta according to package directions. Drain; rinse. Transfer to a bowl and toss with remaining tbsp of oil to coat.
4. In 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. Serve sprinkled with more Parmesan cheese.
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