Fettuccine With Lima Beans, Peas, and Leeks

This was a dish with very simple creamy sauce. The recipe was from Real Simple. The leeks and the tarragon give this dish great flavors. I also used whole wheat fettuccine.

Ingredients:
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)

Directions:
1. Cook the pasta according to the package directions, adding the beans and peas during the last 2 minutes of cooking. Drain.
2. Meanwhile, heat the oil in a large skillet over medium heat. Add the leeks and season with ½ teaspoon salt and ¼ 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.
3. Add the pasta and tarragon to the skillet and toss to combine. Sprinkle with the cheese before serving.