Fettuccine with Lima Beans, Peas & Leeks

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  • 12 ounce(s) fettuccine
  • 10 ounce(s) frozen lima beans
  • 1 cup(s) frozen peas
  • 2 tablespoon(s) olive oil
  • 2 leeks white & green parts, sliced
  • Kosher salt
  • 3/4 cup(s) evaporated skim milk
  • 2 tablespoon(s) cream cheese
  • 2 tablespoon(s) fresh tarragon, chopped
  • 1/4 cup(s) parmesan cheese


  1. Cook the pasta according to package directions, adding the beans and peas during the last 2 minutes of cooking. Drain. While pasta cooks, heat oil in large skillet over medium heat. Add 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 milk and cream cheese and cook until slightly thickened, 3 to 4 minutes. Add the pasta and the tarragon and toss to combine. Sprinkle with cheese.
May 2011

This recipe is a personal recipe added by PaulaV1 and has not been tested or endorsed by MyRecipes.

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