Tuesday, July 26, 2011

Creamy Fettuccine with Corn and Arugula

We got a whole bunch of corn from the farm this week, and as much as I love roasted corn and corn soup and all the delicious things to do with corn, I wanted to try something different. Although this is slightly different, it's so simple. And so freaking good. What a perfect summer pasta dish! I had leftovers for lunch today and it was wonderful. I would make this many, many times.

arugula

Creamy Fettuccine with Corn and Arugula
Real Simple, June 2010

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. Drain.

2. Meanwhile, heat the oil in a large skillet over medium-high heat.

3. Add the leeks, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until tender, 3 to 4 minutes.

4. Add the corn and wine. Simmer until the corn is tender, 2 to 3 minutes. Stir in the cream.

5. Add the pasta, season with 1/2 teaspoon salt and 1/4 teaspoon pepper, and toss to combine. Fold in the arugula. Sprinkle with the pecorino before serving.

Servings: 4

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