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
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.
My husband thought that this was really good pasta. I enjoyed it, too and it was sooooo easy to make. I was a little nervous at first but I honestly couldn't tell the difference between the regular pasta that I usually make and the gluten-free pasta. Trust me, it was just as delicious. This recipe is a keeper and I will definitely make this again in the future. Try it, I promise, you will not be disappointed.