Creamy Fettuccine With Leeks, Corn, and Arugula

Ingredients

• 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)

Directions

1. Cook the pasta according to the package directions.
2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the leeks, garlic, ½ teaspoon salt, and ¼ 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.
3. Add the pasta, season with ½ teaspoon salt and ¼ teaspoon pepper, and toss to combine; fold in the arugula. Sprinkle with the pecorino before serving.