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Creamy Fettuccine With Leeks, Corn, and Arugula


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Member since 2010

Serves 4 | Prep Time 10 | Cook Time 10

Ingredients

12 ounces fettuccine (3⁄4 box)
1 tablespoon olive oil
2 leeks (white and light green parts), cut into thin half-moons
4 cloves garlic, thinly sliced
kosher salt and black pepper
1 cup corn kernels (from 1 to 2 ears, or frozen)
1/2 cup dry white wine
3/4 cup heavy cream
2 cups baby arugula (1 1⁄2 ounces)
1/4 cup grated pecorino (1 ounce)


1. Cook the pasta according to the package directions.



2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the leeks, garlic, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until tender, 3 to 4 minutes. Add the corn and wine and simmer until the corn is tender, 2 to 3 minutes; stir in the cream.



3. Add the pasta, season with ½ teaspoon salt and ¼ teaspoon pepper, and toss to combine; fold in the arugula. Sprinkle with the pecorino before servin


Pairs Well With


Notes

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