Fettuccine with Leeks and White Beans

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EDF_Fettuccinewleeks.jpg
Prep Time:
45 mins
Total Time:
45 mins
Servings:
6

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.

Ingredients

  • 2 tablespoons olive oil

  • 1 pound leeks (about 1 bunch), sliced and cleaned

  • Coarse salt and ground pepper

  • 2 cans (15 ½ ounces each) cannellini beans, drained and rinsed

  • 2 cans (14 ½ ounces each) reduced-sodium chicken broth, (3 ½ cups)

  • ½ teaspoon dried sage

  • 12 ounces fettuccine

  • 2 tablespoons fresh lemon juice

  • ½ cup heavy cream

  • ½ cup finely grated Parmesan cheese, plus more for serving

  • ¼ cup coarsely chopped fresh parsley, (optional)

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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