Friday Feast: Lima Bean, Pea and Edamame Fettucine
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!)
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.