Fettuccine With Leeks & White Beans

2 Tbs olive oil
1 lb leeks (about 1 bunch), sliced and cleaned
coarse salt and ground pepper
2 cans (15.5oz each) cannellini beans, drained and rinsed
2 cups vegetable broth
1/2 tsp dried sage
12oz fettuccine
1/2 cup heavy cream
1/2 cup finely grated Parmesan cheese, plus more for serving
1/4 cup coarsely chopped fresh parsley

1) In a large skillet, heat 1 tablespoon oil over medium-low heat. Add leeks, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring often, until softened, about 10 minutes.
2) 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. Cool; transfer to a covered container, and refrigerate until ready to use, up to 2 days.
3) Meanwhile, in a large pot of boiling salted water, cook pasta 2 minutes less than package instructions suggest. Drain; rinse under cold water until cool.Transfer to a bowl, and toss with remaining tablespoon oil to coat. Cover and refrigerate until ready to use, up to overnight.
4) In a large (5-quart) saucepan over medium heat, bring sauce and lemon juice to a simmer. Stir in cream and Parmesan. Add pasta; cook, stirring, until heated through, 2 minutes. Serve sprinkled with parsley and more cheese, if desired.

Review: I totally didn’t mash any beans, because I dumped them in before reading the part that called for mashing. Oops. This was really yummy, but seemed to be lacking something. I pondered the addition of capers, but Mike didn’t like that idea. He thought it needed something different, but wasn’t able to come up with an idea, either. It didn’t stop us from eating it all, though!