Fettuccine With Leeks and White Beans

I love leek recipes and this one sounds interesting! Found in Everyday Food.

• Ready In: 55 mins
• Serves: 6

Ingredients

• 2  tablespoons olive oil
• 1  lb leek, white parts only, sliced and cleaned
• 2 (15 1/2ounce) cans cannellini beans, drained and rinsed
• 2 (14 1/2ounce) 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

Directions

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.