Fettuccine with Lima Beans, Peas & Leeks

I want to be friends with (in no particular order): Gwyneth Paltrow, Martha Stewart's food stylists, Tim Gunn, Jamie Oliver, and the staff of Real Simple magazine. Whenever I see something from these people I always get envious of their taste/jobs/homes/style. Do you have someone that makes you feel that way?

This recipe is courteous of my future friends at Real Simple.

Fettuccine with Lima Beans, Peas & Leeks
12 ounces fettuccine (3/4 box) - for GF use your favorite GF pasta
1 1/2 cups lima beans
1 cup peas
2 T olive oil
2 leeks (white and light green parts), halved lengthwise and sliced crosswise
salt & pepper
3/4 cup heavy cream
2 T chopped fresh tarragon
1/4 cup grated pecorino or parmesan

Cook pasta according to the package directions, adding the beans and peas during the last 2 minutes of cooking; drain.

Meanwhile, heat the oil in a large skillet over medium heat. Add the leeks and season with 1/2 t salt and 1/4 t 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 more.

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

*Tip: To clean leeks, fill a bowl with cold water, add the cut leeks, and swish them around a few times. With your hands loosely cupped, scoop up the leeks and place them on a plate. (The grit will be left behind in the bowl.) Discard the water and grit and repeat until the water remains clear.