Tuesday, March 9, 2010

Fettuccine with Lima Beans, Peas, and Leeks

Real Simple

  • 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)

  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. Cook, stirring occasionally, until tender (but not brown), 8 to 10 minutes. Add the cream and cook until slightly thickened, 3 to 4 minutes.
  3. 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


Joanne said...

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!

Anonymous said...

YUM! I love the flavor combinations here!

A said...

I'll have to try this variation on fettucine alfredo...looks great! Thanks for your guidance when I made mine a few weeks ago :)