Fettuccine with leeks, peas, and cream from The Complete Book of Pasta and Noodles by Cook's Illustrated Magazine

  • shallots
  • heavy cream
  • leeks
  • eggs
  • all-purpose flour
  • beets
  • frozen peas

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • Breadcrumbs on August 06, 2012

    p. 166 The first leeks of the season deserved a place of honour on the menu tonight and since the rain nixed our plans to grill, I opted to make this dish. Prep couldn’t be simpler – just slice the leeks thinly and mice some onions & shallots. I also added some fresh garlic. After that, the dish comes together in the time it takes to cook the pasta. I used plain fettuccine though I can imagine the recommended beet version would be nice as well and, would enhance the visual appeal of the otherwise white dish. What the plate lacked in colour it more than made up for in flavour. This was a wonderful way to profile the leeks. Delicious, easy dish. Photos here: http://chowhound.chow.com/topics/799537#7505903

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