Corn, Arugula and Leek Fettuccine

1. 1

   Cook pasta according to package directions.

2. 2

   Cut off the very tip of the leeks where the roots are growing; discard.

3. 3

   Cut off and discard the dark green part where the cylinder starts to flare out.

4. 4

   Cut the cylinder in half lengthwise, creating 2 long half-circles.

5. 5

   Slice these into little moon shapes (small dice).

6. 6

   Meanwhile, heat olive oil on medium-high heat for 1 minute.

7. 7

   Add cut leeks and sliced garlic and cook for 3 minutes, stirring.

8. 8

   Add frozen corn and cook for 1 minute until not frozen.

9. 9

   Add wine and, once pot is simmering, simmer for 3 minutes.

10. 10

    Add heavy whipping cream.

11. 11

    Immediately add cooked pasta and arugula, stir for 1 minute.

12. 12

    Remove from heat and flavor with salt and pepper, then add cheese according to your taste.

* Per serving · 4 servings · Values may vary.