Yellow & green pasta
Recipe by Courtney Glantz
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
Prep. Time → 15 min
Cook Time → 30 min
1. Cook pasta according to package directions.
2. 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.
3. Add in your freshly cooked pasta, another dash of salt & pepper, pecorino cheese, arugula, and toss with tongs to combine.
4. Dish out pasta into deep bowls and top with more cheese.
side dishes February 18, 2016 17:54
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