Fettuccine with Lima Beans, Peas & Leeks |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
12 ounce(s) fettuccine |
10 ounce(s) frozen lima beans |
1 cup(s) frozen peas |
2 tablespoon(s) olive oil |
2 leeks white & green parts, sliced |
kosher salt |
3/4 cup(s) evaporated skim milk |
2 tablespoon(s) cream cheese |
2 tablespoon(s) fresh tarragon, chopped |
1/4 cup(s) parmesan cheese |
Directions:
1. Cook the pasta according to package directions, adding the beans and peas during the last 2 minutes of cooking. Drain. While pasta cooks, heat oil in large skillet over medium heat. Add leeks and season with 1/2 tsp. salt and 1/4 tsp. pepper. Cook, stirring occasionally, until tender (but not brown), 8 to 10 minutes. Add the milk and cream cheese and cook until slightly thickened, 3 to 4 minutes. Add the pasta and the tarragon and toss to combine. Sprinkle with cheese.
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