Description
I’ve had many “AHA moments” (oh hey, Oprah!) over the past year or more of cooking, and it never gets old. My latest: pasta can be a great, easy canvas for making really interesting flavor combinations shine.
Enter this recipe. It is shocking how good it tastes with so few ingredients. The leeks cooked in wine sauce with corn and arugula combine to evoke an amazing flavor.
Ingredients
- 2 Leeks
- 1 Tablespoon Olive Oil
- ½ pounds Fettuccine
- 4 cloves Garlic, Sliced
- 2 cups Frozen Corn
- ½ cups White Wine
- ¾ cups Heavy Whipping Cream
- 4 bunches Arugula
- Salt And Pepper
- ⅓ cups Parmesan Cheese
Preparation
Cook pasta according to package directions.
Cut off the very tip of the leeks where the roots are growing; discard. Cut off and discard the dark green part where the cylinder starts to flare out. Cut the cylinder in half lengthwise, creating 2 long half-circles. Slice these into little moon shapes (small dice).
Meanwhile, heat olive oil on medium-high heat for 1 minute. Add cut leeks and sliced garlic and cook for 3 minutes, stirring. Add frozen corn and cook for 1 minute until not frozen.
Add wine and, once pot is simmering, simmer for 3 minutes. Add heavy whipping cream. Immediately add cooked pasta and arugula, stir for 1 minute.
Remove from heat and flavor with salt and pepper, then add cheese according to your taste.
