Categories: Pasta

Ingredients

• 12 oz fettuccine
• 1 tble olive oil
• 2 leeks, (white and light green cut half moons)
• kosher salt
• black pepper
• 1 cup corn kernals
• 1/2 cup dry white wine
• 3/4 cup heavy cream
• 2 cups baby arugula
• 1/4 cup grated parmesan (1 oz)
• Crusty Bread

Directions

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 teasp salt, 1/4 teasp pepper. Cook stirring occasonally, until tender, 3-4 minutes.

4. add the corn and wine. Simmer until the corn is tender, 2-3 minutes. stir in the cream.

5. add the pasta, season with 1/2 teasp salt and 1/4 teasp pepper, and toss to combine. Fold in the arugula. Sprikle with the parmesan cheese before serving.

6. Serve with Crusty Bread from the oven

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