12 ounces fettuccine (3/4 box)
1 10-ounce package frozen lima beans (about 1 1/2 cups)
1 cup frozen peas
2 tablespoons olive oil
2 leeks (white and light green parts), cut into half-moons
kosher salt and black pepper
3/4 cup heavy cream
2 tablespoons chopped fresh tarragon
1/4 cup grated pecorino or Parmesan (1 ounce)

minutes of cooking. Drain.

2. Meanwhile, heat the oil in a large skillet over medium heat. Add the leeks and season with ½ teaspoon salt and ¼ teaspoon pepper.

3. Cook the leeks, stirring occasionally, until tender (but not brown), 8 to 10 minutes.

4. Add the cream and cook until slightly thickened, 3 to 4 minutes.

5. Add the pasta and tarragon to the skillet and toss to combine. Sprinkle with the cheese before serving.

Tip

Save some of the water that your pasta has been cooked in. Add a bit to the pasta if it seems dry after it’s been tossed with sauce.