Ingredients:
2 tablespoons olive oil
1 lb leeks, white parts only, sliced and cleaned
2 (15 1/2 ounce) cans cannellini beans, drained and rinsed
2 (14 1/2 ounce) cans low sodium chicken broth
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
Directions:
In a large skillet, heat 1 tbsp oil over medium-low heat. Add leeks, 3/4 tsp salt, and 1/4 tsp pepper. Cook, stirring often, until softened, about 10 minutes.
Add beans, broth and sage to pan; with a potato masher, mash about 1/3 of the 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 keep warm.
Meanwhile, in a large pot of boiling salted water, cook pasta according to package directions. Drain; rinse. Transfer to a bowl and toss with remaining tbsp of oil to coat.
In 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. Serve sprinkled with more Parmesan cheese.
Servings: 6
Time preparation: 45 min.
Time total: 55 min.