Food & Cooking Recipes Ingredients Pasta and Grains Fettuccine with Leeks and White Beans 3.2 (60) 5 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email 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 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. Rate it Print