Real Simple
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)
Instructions:
- Cook the pasta according to the package directions, adding the beans and peas during the last 2 minutes of cooking. Drain.
- 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, 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.
Notes: This was really good, and really quick to make. Boiling water took the most amount of time! I think it would be even better with some lemon zest tossed in at the end and/or some minced garlic sauteed along with the leeks.
Liz's Rating: 9/10
3 comments:
I definitely don't cook lima beans enough, which is really tragic because I like them a lot. I'm loving all the green in this recipe...plus that creamy sauce. Fantastic pasta dish!
YUM! I love the flavor combinations here!
I'll have to try this variation on fettucine alfredo...looks great! Thanks for your guidance when I made mine a few weeks ago :)
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