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Friday Feast: Lima Bean, Pea and Edamame Fettucine

April 9, 2010

While I was in Louisiana, taking care of my dad, I cooked a lot.  I felt like a guest chef in a different kitchen, making cookies, sausage balls, pudding and the below fettucine dish. Mom doesn’t eat much sodium, so after looking through the latest Real Simple magazine, I found this fettucine recipe that was so good. We really enjoyed it for a few days, both warm and cold, and found that it was even better as leftovers.   

Also, I added edamame to the ingredients, and I really think it made the dish.   

Fettucine with Lima Beans, Peas, Edamame and Leeks   

 Preparation Time: how long does it take to boil water?   

Cook Time: 30 minutes (probably less)   

Cleanup Time: 8 minutes (cheese graters are tricky!)   

Ingredients   

12 ounces fettuccine (3/4 box)   

1 10-ounce package frozen lima beans (about 1 1/2 cups)   

1 1/2 cups of edamame   

1 cup frozen peas   

2 tablespoons olive oil   

2 leeks (white and light green parts), cut into half-moons   

kosher salt and black pepper   

3/4 cup heavy cream   

2 tablespoons chopped fresh tarragon   

1/4 cup grated pecorino or Parmesan (1 ounce)   

  • Cook the pasta according to the package directions, adding the beans, edamame and peas during the last 2 minutes of cooking. Drain.
  • Meanwhile, heat the oil in a large skillet over medium heat. Add the leeks and season with ½ teaspoon salt and ¼ teaspoon pepper. Cook, stirring occasionally, until tender (but not brown), 8 to 10 minutes. Add the cream and cook until slightly thickened, 3 to 4 minutes.
  • Add the pasta and tarragon to the skillet and toss to combine. Sprinkle with the cheese before serving.

Side note: how cool are my parents’ plates?   

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2 Comments leave one →
  1. Kim and Zab permalink
    April 9, 2010 10:51 am

    Yes, this dish tastes great, but may I add some yellow corn or red peppers? It just looks like it needs some color.

  2. Amanda permalink
    April 12, 2010 3:35 pm

    I’m going to try this! But I’ll substitute milk for the cream and see if I can make it WW friendly. :-) I’ll let you know what happens!

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