Ingredients:
12 ounces gluten-free penne pasta (3/4 box)
1 10-ounce packge frozen lima beans (about 1 1/2 cups)
1 cup of frozen peas
2 tablespoons olive oil
2 leeks (white and light green parts), cupt into half-moons
kosher salt and black pepper
1 cup heavy cream
2 tablespoons chopped fresh tarragon
Parmesan cheese
Instructions:
Cook the pasta according to the package directions.
Add the beans and peas during the last 2 minutes of cooking. Drain.
Meanwhile, heat oil in a large skillet over medium heat.
Add the leeks and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Cook, stirring occasionally, until tender (but not brown), 8 to 10 minutes.
Add the cream and cook until slightly thickened, 3 to 4 minutes.
Add the pasta to the skillet.
Add the tarragon to the skillet and toss to combine.
Sprinkle with cheese before serving.
Creamy and yummy.
