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Creamy Fettuccine with leeks, corn, and arugula Recipe

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This recipe for Creamy Fettuccine with leeks, corn, and arugula is from The George and Margaret Lucas Family Cookbook Vol. 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 ounces fettuccine
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)
Directions:
Directions:
İReal Simple

Cook the pasta according to the package directions.

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the leeks, garlic, 1/2 teaspoon salt, and 1/4 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.

Add the pasta, season with 1/2 teaspoon salt and 1/4 teaspoon pepper, and toss to combine; fold in arugula. Sprinkle with the pecorino before serving.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I thought that one leek was plenty.

White grape juice works as a great substitution for the dry white whine.

 

 

 

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