Fettuccine with Leeks and White Beans
source: adapted from Martha Stewart, Everyday Food, April 2005
- 1 tablespoon olive oil
- 1 pound (about 1 bunch) leeks, sliced and cleaned
- Coarse salt and ground pepper
- 2 cans (15 1/2 ounces each) cannellini beans, drained and rinsed
- 2 cans (14 1/2 ounces each) reduced-sodium chicken broth, (3 1/2
- 1/2 teaspoon dried sage
- 12 ounces whole wheat fettuccine
- 2 tablespoons fresh lemon juice
- 1/2 cup heavy cream
- 1/2 cup finely grated Parmesan cheese, plus more for serving
- 1/4 cup coarsely chopped fresh parsley, (optional)
- In a large sauté pan, heat olive oil over medium-low heat. Add
leeks, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring often,
until softened, about 10 minutes.
- Add beans, broth, and sage to pan; with a potato masher, mash
about one third of beans. Bring to a boil; reduce to a simmer. Cook
until sauce has thickened but is still soupy, about 10 minutes.
- Meanwhile, in a large pot of boiling salted water, cook pasta 2
minutes less than package instructions suggest. Drain.
- Add lemon juice to sauce. Stir in cream and Parmesan. Add pasta;
cook, stirring, until heated through, 2 minutes. Serve sprinkled with
parsley and more Parmesan, if desired.
Yields: 4 servings
- 1 lb fresh boneless salmon fillet, divided
- 1 1/2 tsp canola oil
- Italian herb seasoning (I like Penzey's Tuscan Sunset)
- Kosher salt and freshly ground black pepper
- Turn the oven to broiler. Place a piece of parchment paper on a
- Place fillets on the parchment-lined baking sheet. Drizzle canola
oil over each of the salmon fillets and gently rub the oil into the
fish. Sprinkle with Italian herb seasoning, salt and pepper.
- Broil for 8-12 minutes depending on the size of the fillets until
the fish is firm and starting to turn translucent from the bottom up.
- Remove from oven when fully cooked and remove the skin before