1 10oz package frozen lima beans
1 cup frozen peas
2 Tbs olive oil
2 leeks (white and light green parts), cut into half-moons
kosher salt and black pepper
3/4 cup heavy cream
2 Tbs chopped fresh tarragon
1/4 cup grated pecorino or Parmesan
1) Cook the pasta according to the package directions, adding the beans and peas during the last two minutes of cooking. Drain.
2) 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 cream and cook until slightly thickened, 3 to 4 minutes.
3) Add the pasta and tarragon to the skillet and toss to combine. Sprinkle with the cheese before serving.
Review: This wasn’t anything spectacular, but it was yummy and filling. I’ve been using leeks more often, but I hate cleaning them. There’s always dirt between the layers and it’s just a pain to make sure every last bit of dirt is gone. Yuck.
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