Fettuccine With Leeks And Beans

Total Time: 55 mins Preparation Time: 45 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 1 lb leek, parts only, sliced and cleaned
• 2 (15 1/2 ounce) cans cannellini beans, drained and rinsed
• 2 (14 1/2 ounce) cans low sodium chicken broth
• 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

Recipe

• 1 in a large skillet, heat 1 tbsp oil over medium-low heat. add leeks, 3/4 tsp salt, and 1/4 tsp pepper. cook, stirring often, until softened, about 10 minutes.
• 2 add beans, broth and sage to pan; with a potato masher, mash about 1/3 of the 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 keep warm.
• 3 meanwhile, in a large pot of boiling salted water, cook pasta according to package directions. drain; rinse. transfer to a bowl and toss with remaining tbsp of oil to coat.
• 4 in 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. serve sprinkled with more parmesan cheese.