Fettuccine with Leeks and White Beans
If you want to serve this dish right away, cook the pasta completely (don't toss with oil), then add the hot pasta to the sauce as instructed in step 4.
- 2 tablespoons olive oil
- 1 pound leeks (about 1 bunch), sliced and cleaned
- Coarse salt and ground pepper
- 2 cans (15 1/2 ounces each) cannellini beans, drained and rinsed
- 2 cans (14 1/2 ounces each) reduced-sodium chicken broth, (3 1/2 cups)
- 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, plus more for serving
- 1/4 cup coarsely chopped fresh parsley, (optional)
In a large skillet, heat 1 tablespoon oil over medium-low heat. Add leeks, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring often, until softened, about 10 minutes.
Add beans, broth, and sage to pan; with a potato masher, mash about one third of 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 refrigerate until ready to use, up to 2 days.
Meanwhile, in a large pot of boiling salted water, cook pasta 2 minutes less than package instructions suggest. Drain; rinse under cold water until cool.Transfer to a bowl, and toss with remaining tablespoon oil to coat. Cover and refrigerate until ready to use, up to overnight.
In a 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, 2 minutes. Serve sprinkled with parsley and more cheese, if desired.