Fettuccine in Cream Sauce with Leeks and White Beans
Pasta and Pizza • Italian
Description
Fettuccine in cream sauce with leeks and white beans
Ingredients
- Olive Oil 2 tablespoons
- Leek 20 oz
- Coarse Salt to taste
- Ground Black Pepper to taste
- White Beans 30 oz
- Chicken Broth 3½ cups
- Chopped Sage Leaves ½ teaspoon
- Fettuccine Pasta 10 oz
- Cream (40%) ½ cup
- Meyer Lemon Juice 2 tablespoons
- Chopped Sage Leaves ¼ cup
- Grated Pecorino Pepato Cheese 0 oz
Step-by-Step Guide
Step 1
Trim the dark green leaves and roots from the leek. Then slice it into small rings and rinse well.
Step 2
In a large, deep skillet, heat 1 tablespoon of olive oil over high heat. Add the leek, season with salt and pepper. Cook, stirring, until softened, about 10 minutes.
Step 3
Add the broth, beans, and sage. Using a potato masher, mash about a third of the beans. Bring to a boil, reduce the heat, and cook until the sauce thickens, about 10 minutes.
Step 4
Meanwhile, cook the pasta in boiling salted water until al dente. Drain and return to the pot. Add the remaining olive oil and toss to combine.
Step 5
In a large saucepan over medium heat, bring the sauce to a boil, adding the lemon juice. Stir in the cream and Parmesan. Then add the pasta and, stirring, heat through for a couple of minutes. Sprinkle with parsley and serve.
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