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Fettuccine With Lima Beans, Peas, & Leeks


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Rate this recipe 4.5/5 (10 Votes)


  • 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
  • freshly ground black pepper
  • 3/4 cup heavy cream
  • 2 tablespoons chopped fresh tarragon
  • 1/4 cup grated pecorino or Parmesan (1 ounce)


Adapted from


Step 1

Cook the pasta according to the package directions, adding the beans and peas during the last 2 minutes of cooking. Drain.

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 the leeks, stirring occasionally, until tender (but not brown), 8 to 10 minutes.

Add the cream and cook until slightly thickened, 3 to 4 minutes.

Add the pasta and tarragon to the skillet and toss to combine. Sprinkle with the cheese before serving.

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