Fettuccine with Leeks and White Beans

By mschweickert

Ingredients

• 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)

Details

Servings 6
Preparation time 45mins
Cooking time 45mins
Adapted from marthastewart.com

Preparation

Step 1

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.