Fettuccine with Leeks & White Beans
adapted from Cedar Down Farms Fettuccine with Leeks & White Beans
serves 4

Ingredients
2 tbsp olive oil
1 lb leeks, cleaned and sliced
1 bunch (about 5-8) french breakfast radishes, sliced in half-lengthwise
4-5 shiitake mushrooms, stemmed and cut in half
1/2 lb asparagus, hard stalks removed and cut into 2″ pieces
2 cans white beans, drained and rinsed or 2 cups cooked fresh beans, I recommend cranberry beans (2/3 c dry to make 2 c )
1 quart chicken or vegetable stock
1/2 tsp sage, fresh or dry (if fresh, add 1 tsp)
1 pkg Bellingham Pasta Co. Fettuccine
2 tbsp lemon juice
1/2 c heavy cream
1/2 c Parmesan cheese, we like Judy’s Parm from Golden Glen Creamery (save a small amount for serving)
1/4 c parsley, chopped
salt + pepper to taste

Heat a large skillet over medium-low heat. Add the olive oil, the leeks, salt, and pepper to the skillet and cook until softened, about 10 minutes. Add the beans, stock, and sage; with a potato masher, mash about 1/3 of the beans. Add the shiitakes and radishes. Bring to a boil and reduce to a simmer. Cook until the sage has thickened but is still soupy, about 10 minutes. Add the asparagus (I wouldn’t add this beforehand because it can easily overcook and become mushy). Turn the burner off and cook the pasta, do not drain the pasta. When the pasta is finished cooking heat the sauce over medium heat and add the lemon juice, cream,  parmesan, and the pasta straight from the pasta water. Serve sprinkled with parsley and more parmesan cheese. 

Photo Credit: Sheila Joy