Recipe of the Week

Fettuccine with Lima Beans, Peas, and Leeks

• 12 oz fettuccine (3/4 box) - I used whole wheat
• 1-10 oz package frozen lima beans
• 1 cup frozen peas
• 2 Tbsp olive oil
• 2 leeks (white and light green parts), cut into half-moons
• 3/4 cup heavy cream
• 2 Tbsp chopped fresh taragon
• 1/4 cup grated Parmesan - I used a little basil & garlic Asiago as well
• A splash of dry white wine
• Some toasted walnuts
• Next time I'm going to add a clove of minced garlic

Cook the pasta accordigng to the package directions, adding the beans 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 1/2 tsp salt and 1/4 tsp pepper. Cook, stirring occasionally, until tender (but not brown), 8 to 10 minutes. Add the wine, and let boil for a little while. Add the cream and cook until slightly thickened, 3 to 4 minutes. Toast walnuts and add to pan. Melt half of the cheese into the sauce.

Add the pasta and tarragon to the skillet and toss to combine. Sprinkle with cheese before serving.

This is my effort to add more fiber into our diets.

On another kitchen note, I have some shiny new Italian glass storage containers on our counters now. They make me happy :)

Love Always,

Kaitlin