Wednesday, April 13, 2011

Pasta with Leeks, Sage, and White Beans

Martha Stewart recipes almost never fail- this one was excellent. The flavors of the sage, leeks and chicken broth pair together nicely with the white beans, and create a sauce that coats the pasta. I omitted the heavy cream to make it healthier, and didn't miss it at all.

This is a great dish for a rainy spring night.


2 T olive oil
1 pound leeks (1 bunch), sliced
coarse salt and pepper
2 cans (15 1/2 oz.) cannellini beans
2 cans (14 1/2 oz.) chicken broth
1/2 t. sage
12 oz. fettuccine
2 T lemon juice
1/2 cup heavy cream
1/2 cup Parmesan

1.) Heat a tablespoon of oil in a skillet. Add the leeks, 3/4 teaspoon of salt and 1/4 teaspoon of pepper. Cook until the leeks are softened, about 10 minutes.
2.) Add the beans, chicken broth and sage; with a potato masher (or fork), mash 1/3 of the beans.
3.) Bring to a boil, then reduce to a simmer. Cook until the sauce thickens, but is still soupy, about 10 minutes.
4.) Cook the pasta, drain, and toss with a tablespoon of olive oil.
5.) Add lemon juice to the sauce, and stir in the parmesan. Add your pasta, and toss to combine.
6.) Serve with parsley.

*6 servings

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