Saturday, March 12, 2011

Fettucini with Leeks and Arugula

Who doesn't want a fancy dinner (above) to share with someone they love?
This is such a pretty meal and its sooo yummy!

Here's what you'll need:
box of fettuccine
2 leeks 
drizzle of avovado oil
4 cloves
pink Himalayan salt and black pepper
1 cup frozen organic corn kernels or 1 to 2 ears of corn
3/4 cups organic heavy cream
1/2 cup white dry wine
2 cups farm fresh organic baby arugula
1/4 cup grated organic pecorino cheese

Here's what you'll do with it:
Cook the pasta according to the fettuccine box, heat the oil in a large skillet over medium heat and add leeks, garlic, pinch of salt and pinch of pepper (or more to taste).  Cook, stirring occasionally for about 2 minutes then add the corn and wine.  Simmer until corn is tender or for about 3 more minutes, then stir in the cream.  Add the pasta, season with a bit more salt and pepper if desired and combine with the pasta.  Once well mixed, add arugula and top with pecorino cheese.

This wine is the ONLY white wine I drink.  I haven't found a red I like as much as it either so really it's the only wine I drink.  But it's organic with no sulfites added.  It's perfect with this meal! I buy it from Sprouts but I'm sure you can get at any healthy type store.

Original recipe from Real Simple

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