Fettuccine with Lima Beans, Peas, Leaks & Chicken wrapped in Bacon

I found this recipe in the March issue of Real Simple Magazine on page 214.

12 ounces fettuccine (3/4 box)
1 10 ounce package frozen lima beans (about 1 1/2 cups)
1 cup frozen peas
2 tablespoons olive oil
2 leeks (white and light green parts), cut into half moons
Kosher salt and black pepper
3/4 cup heavy cream
2 tablespoons chopped fresh tarragon
1/4 cup grated Pecorino or Parmesan (1 ounce)


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














Meanwhile, heat the 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 and tarragon to the skillet and toss to combine. Sprinkle cheese before serving.