Tuesday, June 1, 2010

real quick: make this

Photo Courtesy of Marcus Nilsson for Real Simple

On the good old commute this morning from New Canaan to Grand Central Terminal, I flipped through Real Simple while trying my darndest not to spill a drop of iced coffee on my all white ensemble. Miraculously, mission accomplished. And I snagged some great recipe ideas for the week. Starting with the big bowl of deliciousness pictured above: Creamy Fettuccine with Leeks, Corn, and Arugula. Listen, after a weekend full of grilled fare and mayo-based salads, I understand the apprehension towards a pasta dish that involves cream. But I say, focus more on portion control and be smarter during the rest of your meals during the day. Because with the sweet kernels of corn and leeks and the incomparable satisfying bite of the fettuccine, this recipe just has to happen one night this week. I imagine some lemon zest and fresh mint would be crazy good additions.
Creamy Fettuccine with Leeks, Corn, and Arugula
Recipe Courtesy of Real Simple
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)
Cook the pasta according to the package directions.
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.
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.
Wine? Try a Sauvignon Blanc or Chablis.
And for dessert? Let's pick up a big bag of rainier cherries (the yellow ones with splashes of red), rinse them off in a colander and then throw them in the fridge. When dinner's done, put your feet up, and the fan turned towards you, and start popping the cold, sweet, and slightly tart little gems into your mouth.

5 comments:

Iva said...

that looks incredibly good!!!

Kiira Leess said...

right?? can't wait to make it and then attempt to restrain from eating the whole thing in one sitting...

thanks for commenting, iva!

Mackenzie {Design Darling} said...

YUM! i love when bloggers share vegetarian recipes for people like me :) i might have to give this one a go! thanks for sharing!

Kiira Leess said...

i'm always keeping you vegetarians in mind, promise! glad you enjoyed this one, mackenzie ;)

The Printed Thought said...

Yum! I just came across this post and am officially making this for dinner tonight. (Unfortunately minus the cream because I can't have dairy), but I never would have thought to add corn with fettuccine and leeks, etc. Tasty!

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