Pasta with Butter Beans and Leeks Recipe
This Pasta with Butter Beans and Leeks is creamy, cozy, and ready in 35 minutes with jammy leeks, Parmesan, lemon, and a simple butter bean sauce.
Ingredients
- 12 ounces orecchiette small shells, or cavatappi
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 large leeks white and light green parts only, thinly sliced and rinsed well
- 3 garlic cloves minced
- 1 15- ounce can butter beans drained and rinsed
- ½ teaspoon kosher salt plus more to taste
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes optional
- ¼ cup reserved pasta water plus more as needed
- ½ cup chicken stock
- ½ cup grated Parmesan cheese plus more for serving
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 2 tablespoons chopped parsley or basil for serving
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Reserve 1 cup of pasta water, then drain.
- While the pasta cooks, heat the olive oil and butter in a large skillet over medium-low heat. Add the sliced leeks and season with a pinch of salt and pepper. Sauté for 10-12 minutes, stirring occasionally, until very soft and jammy. If the leeks start to brown too quickly, reduce the heat.
- Stir in the garlic and cook for 1 minute, until fragrant. Add the butter beans, kosher salt, black pepper, and red pepper flakes, if using. Cook for 3-4 minutes.
- Gently mash about half of the butter beans with the back of a spoon to help create a creamy sauce.
- Add ¼ cup reserved pasta water and ½ cup chicken stock. Stir until the leeks and mashed butter beans become creamy. Add the cooked pasta, Parmesan cheese, lemon zest, and lemon juice. Toss until the pasta is glossy and coated, adding more pasta water as needed.
- Taste and adjust seasoning with more salt, pepper, or lemon juice. Serve topped with fresh parsley or basil and extra Parmesan cheese.
Notes
- Be sure to rinse the leeks well after slicing because dirt can hide between the layers.
- Use vegetable stock instead of chicken stock to make this vegetarian.
- The sauce will thicken as it sits, so add a splash of pasta water or stock when reheating leftovers.
Did You Make This Recipe?
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