Fettuccine in creamy sauce with leeks and white beans
4 servings
45 minutes
Fettuccine in creamy sauce with leeks and white beans is an elegant and refined dish of Italian cuisine, combining the tenderness of cream with the deep texture of beans and the aromatic freshness of leeks. The origins of this dish can be found in traditional Italian pasta recipes where simple ingredients come together in a harmonious ensemble. The velvety sauce enriched with sage and lemon juice fills the fettuccine with rich flavor, while grated Parmesan adds zest. This dish is not only hearty but also incredibly comforting, perfect for a cozy dinner in a homey atmosphere. It can be served with a glass of white wine and fresh herbs that highlight its rich flavor profile.
1
Cut the dark green leaves and roots of the leek. Then slice into small circles and wash well.
- Leek: 500 g
2
In a large, deep skillet, heat 1 tablespoon of olive oil over high heat. Add the leek, season with salt and pepper. Cook, stirring, until softened for 10 minutes.
- Extra virgin olive oil: 2 tablespoons
- Leek: 500 g
- Coarse salt: to taste
- Freshly ground black pepper: to taste
3
Add broth, beans, and sage. Use a potato masher to mash about a third of the beans. Bring to a boil, reduce heat, and cook until the sauce thickens for about 10 minutes.
- Chicken broth: 3.5 glasss
- Cannellini beans: 900 g
- Dried sage: 0.5 teaspoon
4
Meanwhile, boil the pasta in salted boiling water until al dente. Drain and return to the pot. Add the remaining olive oil and mix.
- Fettuccine: 350 g
- Coarse salt: to taste
- Extra virgin olive oil: 2 tablespoons
5
In a large saucepan over medium heat, bring the sauce to a boil by adding lemon juice. Stir in the cream and parmesan. Then add the pasta and, stirring, heat for a couple of minutes. Sprinkle with parsley and serve.
- Lemon juice: 2 tablespoons
- Double cream 40% fat: 0.5 glass
- Grated Parmesan cheese: 60 g
- Fettuccine: 350 g
- Chopped parsley: 0.3 glass
