Fettuccine With Leeks And White Beans

• 2 tablespoons olive oil
• 1 lb leek, white parts only, sliced and cleaned
• 2 (15 1/2 ounce) cans cannellini beans, drained and rinsed
• 2 (14 1/2 ounce) cans low sodium chicken broth
• 1/2 teaspoon dried sage
• 12 ounces fettuccine
• 2 tablespoons fresh lemon juice
• 1/2 cup heavy cream
• 1/2 cup finely grated parmesan cheese

1. In a large skillet, heat 1 tbsp oil over medium-low heat. Add leeks, 3/4 tsp salt, and 1/4 tsp pepper. Cook, stirring often, until softened, about 10 minutes.
2. Add beans, broth and sage to pan; with a potato masher, mash about 1/3 of the 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 keep warm.
3. Meanwhile, in a large pot of boiling salted water, cook pasta according to package directions. Drain; rinse. Transfer to a bowl and toss with remaining tbsp of oil to coat.
4. In 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. Serve sprinkled with more Parmesan cheese.

olive oil, only, cannellini beans, chicken broth, sage, fettuccine, lemon juice, heavy cream, parmesan cheese

Taken from www.food.com/recipe/fettuccine-with-leeks-and-white-beans-118012 (may not work)