Fettuccine in Cream Sauce with Leeks and White Beans

Pasta and Pizza | Italian cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Fettuccine in cream sauce with leeks and white beans

Ingredients

Olive Oil - 2 tablespoons
Leek - 17.6 oz
Coarse Salt - to taste
Ground Black Pepper - to taste
White Beans - 31.7 oz
Chicken Broth - 3½ cups
Chopped Sage Leaves - ½ teaspoon
Fettuccine Pasta - 12.3 oz
Cream (40%) - ½ cup
Meyer Lemon Juice - 2 tablespoons
Chopped Sage Leaves - ¼ cup
Grated Pecorino Pepato Cheese - 2.1 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.