All right everyone, a chill is definitely in the air. Forget swimsuit weather. Let’s get some pasta on our bones to help us make it through the approaching (ungodly) Chicago winter.
I’m going to call this recipe a bit quirky – it’s a culmination of ingredients you wouldn’t typically think of eating at the same time but somehow it totally works when it comes together. Promise. Also, you get to use a big skillet to toss everything together – which, if you’re anything like me, pretty much makes your day. Is that weird?
I made this in our home last night and M slurped up two bowls and we are having leftovers for dinner tonight. Normally leftovers don’t fly in our home – but somehow this pasta slides by.
- - 3/4 a box of whole wheat fettucini
- - salt & pepper
- - 3 TBS olive oil
- - 2 leeks, washed, trimmed and cut into thin half moon slices
- - 4 cloves garlic, minced
- - 1 cup corn, fresh or frozen
- - 1 cup peas, fresh or frozen
- - 1/2 cup dry white wine
- - 3/4 cup heavy cream
- - 2 big handfuls of arugula
- - 1/2 cup pecorino cheese (or parmesan), plus more for topping
- Cook pasta according to package directions.
- Warm your olive oil in a large and deep skillet over medium heat. Add the leeks and saute 5ish minutes till tender. Add the garlic, 1/2 tsp salt and 1/4 tsp pepper and saute 2 more minutes. Add in your peas, corn, wine, and cook a few minutes. Stir in the cream and bring to a bubble.
- Add in your freshly cooked pasta, another dash of salt & pepper, pecorino cheese, arugula, and toss with tongs to combine.
- Dish out pasta into deep bowls and top with more cheese.
A bowl of this, a fall candle, and a cozy cardigan. Can’t beat it.