Ingredients
2 tbsp. olive oil
1 lb. leeks
Coarse salt and ground pepper
2 can cannellini beans
2 can reduced-sodium chicken broth
1/2 tsp. dried sage
12 oz. fettuccine
2 tbsp. fresh lemon juice
1/2 c. heavy cream
1/2 c. finely grated Parmesan cheese
1/4 c. coarsely chopped fresh parsley (optional)
Preparation
Step 1Clean leeks: Trim and discard root ends and dark-green parts. Halve leeks lengthwise; thinly slice crosswise. Place in a bowl; wash leeks in several changes of cold water, swishing to loosen grit. Lift leeks out of water, leaving grit behind.Step 2In 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.Step 3Add 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.Step 4Meanwhile, 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.Step 5In 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 Parmesan, if desired.Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
