Spring Pasta: Fettuccine with Lima Beans, Peas, Leeks
We had this tasty vegetarian pasta dish last week.Â It was very quick and easy to prepare, quite delicious, and reminded me of springtime.
The store didn’t have frozen lima beans so I substituted frozen edamame (baby soybeans).Â Edamame are packed with protein and quite delicious.
A tip on prepping leeks…Leeks are often filled with sand even after you rinse them.Â The trick is to slice and chop them as you want and then put the cut leeks in a bowl of water for a few minutes.Â This will help remove the sand trapped in the leeks.
Overall a perfect weeknight pasta dish — little prep time and delicious.
Fettuccine With Lima Beans, Peas, and Leeks
- 12Â ouncesÂ fettuccine (3/4 box)
- 1Â 10-ounce package frozen lima beans (about 1 1/2 cups)
- 1Â cupÂ frozen peas
- 2Â tablespoonsÂ olive oil
- 2Â leeks (white and light green parts), cut into half-moons
- kosher salt and black pepper
- 3/4Â cupÂ heavy cream
- 2Â tablespoonsÂ chopped fresh tarragon
- 1/4Â cupÂ grated pecorino or Parmesan (1 ounce)
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 Â½ teaspoon salt and Â¼ teaspoon pepper. Cook, 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.