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.
‘Yellow & Green Pasta’ – serves a very hungry 4
Recipe from A Life From Scratch
- 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.