Creamy Fettuccine With Corn and Arugula
Ingredients
- 12 ounces fettuccine (¾ 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)
- ½ cup dry white wine
- ¾ cup heavy cream
- 2 cups baby arugula (1½ ounces)
- ¼ cup grated pecorino (1 ounce)
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