today, i’m participating in a fun monthly blogger event — the secret recipe club. how does it work? every participating blogger is secretly assigned another blog + chooses a recipe from that blog to make. on reveal day (today!), all of our posts go up at the same time, + everyone gets to see who was assigned to their blog, which recipe they chose, + how it turned out. fun, huh?
this month, i was assigned tammy’s blog, koreafornian cooking, which she describes as korean cooking with a californian spirit. her blog is full of an amazing variety of recipes, + i loved looking through them all, deciding which to make. the recipe that i chose? a creamy summer pasta with local corn, baby arugula + leeks. i adore simple, fresh, veggie-heavy pasta dishes, so i knew i had to try it.
so, how did it turn out? just lovely! the sweetness of the corn, the peppery notes of the baby arugula + the creaminess of the sauce complement each other perfectly. the sauce is lush + rich without being heavy, balanced wonderfully by the bright notes from the veggies. it made a perfect summery vegetarian meal + would be great for meat-eaters, too, by adding some sliced grilled chicken on top. i ate every last bite over the course of two days – always a sign of a winning meal. =)
thank you to tammy for introducing me to this fabulous new meal, + to the secret recipe club for connecting me with fantastic bloggers + amazing recipes!
my previous secret recipe club posts:
lime + raspberry squares with pistachio-graham crust
garlic, cheddar + parmesan rolls
peppermint patty-filled brownie cupcakes
sugar cookie bars
chocolate cheesecake with dark chocolate drizzle
creamy fettuccine with corn + arugula
serves 4, adapted from real simple, as seen on koreafornian cooking
ingredients
12 ounces fettuccine or linguine (3⁄4 box)
1 tablespoon olive oil
2 leeks (white + light green parts only), cut into thin half-moons
4 cloves garlic, thinly sliced
kosher salt + cracked black pepper to taste
1 cup corn kernels (from 1 to 2 fresh ears, or frozen)
1/2 cup dry white wine
3/4 cup half-and-half
2 cups baby arugula (1 1⁄2 ounces)
1/4 cup grated pecorino or parmesan (1 ounce)directions
cook the pasta according to the package directions. reserve 1/2 cup of cooking liquid, set aside, + drain.
meanwhile, heat the oil in a large skillet over medium-high heat. add the leeks, garlic, 1/2 teaspoon salt, + 1/4 teaspoon pepper. cook, stirring occasionally, until tender, 3 to 4 minutes.
add the corn + wine. simmer until the corn is tender, 2 to 3 minutes. stir in the half-and-half.
add the pasta, season with 1/2 teaspoon salt + 1/4 teaspoon pepper, + toss to combine. fold in the arugula. if needed, add a little of the reserved pasta cooking liquid to achieve your desired consistency (i only added about 1/8 cup). add more salt/pepper if needed. sprinkle with the pecorino or parmesan immediately before serving.
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Yum…this is going on the list! thanks for sharing. Fellow Group D SRC member
I love the simplicity of this dish! It looks so easy and quick yet so flavorful. Can’t wait to make this on one of those busy weeknights!
Amy, the SRC sounds like so much fun! I’ll have to look into that. I am in love with this refreshing and light pasta dish. It is perfect for summer. I always, always look for healthy quick meals I can cook for me and my boyfriend. As much as I love to bake, I hate being in the kitchen COOKING meals, so ease is key when I’m making dinner
Mouth watering! Great choice for this months SRC.
you should definitely look up the SRC, Sally – i bet you’d love it! =) and i’m the same way in the summer – while i love to cook/bake, I try to limit my time in the kitchen during these hot, humid days. this dish is definitely quick + easy!
Can you believe I’ve never cooked with leeks?? After seeing this post though, I think I just found my first recipe to use ’em in! I love this bright dish for summer eating–looks fabulous!
I am a bit obsessed with corn in the summer, this looks fantastic.
Looks perfect for a summer meal! I love arugula, I always add it to pasta and salads, and I love it with the corn. Perfect for this time of year.
such an interesting collection of ingredients! It must be delicious. The picture looks great!
This looks great for summer!
Oh this looks amazing! I love simple pasta dishes that feature fresh veggies! This is definitely being bookmarked!
Mmmmm. this looks amazing! Love all the fresh veggies in it. Delish! Pinning it:)
yum! i love anything creamy that has to do with pasta and this is no exception! i love the simple ingredients of corn and arugula that just make this dish pop!
this dish sounds perfect for summer, amy!
I have recently become obsessed with arugula and I love it with pasta. this is so summery!
omg… I could probably have about 5 bowls of these no problem. I love the sound combining corn and arugula. Yum!
I love corn and arugula… and pasta, of course! This looks delightful. And the club sounds like a blast!
Since participating in the SRC, I’m always curious about which one of my recipes will receive a refining touch. I like that you used arugula to replace the sesame leaves (aka shiso, kkaenip), because, IIRC, the original recipe used spinach.
I’d encourage you to find some shiso or kkaenip and experiment with it on your own when you aren’t under the pressure of SRC timelines. I’m obsessed with the stuff, growing my own all over my back yard.
I definitely will have to do that – thanks for the suggestion + for the awesome recipe!
What a unique dish! I never would have thought to put corn in pasta!
This looks delicious. Have you tried it cold? I’d love to take this to work for a light lunch.
I haven’t tried it cold, Kelly, but i bet it would be great that way, especially with shorter noodles (i tend to prefer cold pasta salads with shorter noodles rather than long ones). i’ll have to try it that way next time – fab idea!
Can you be a little birdie on my shoulder next time I’m getting groceries? I’ve wanted to cook with fettuccine for quite a while and never remember when I’m there! Looks fantastic.
done! next time i see you tweet that you’re going to the store, i shall remind you. =)
this sounds like such an interesting combination of flavours, I never would have thought to put them together but it sounds so tasty.
This is so different! And it looks great for a summer day.
Every time you post your SRC recipes, I get depressed about how quickly time is passing. I’m always thinking, “Again?! It’s been a month? Nooooo.” But SRC is neat! It’s nice to get to know new blogs.
I know, right? i feel the same way about my One New Dinner A Week Challenge – this week marks Week 26, which means that the year is halfway over. How crazy is that?! Time is going sooo quickly!
I just now learned about the SRC. It sounds so fun!! Great recipe!
What a great summer pasta dish – I love the addition of the arugula.
Oh yum. This looks amazing. I love fettuccine and I’m hoping to get lots of fresh corn soon. I think I’ll be adding some chicken to it also. I love this!
I so wish I had ALL these ingredients right now to whip up this dish for dinner….it looks fabulous! Great choice Amy for June’s SRC assignment
This is so summery & lovely! Thanks for sharing
That is one gorgeous looking plate of pasta, it’s calling my name to make it.
If you haven’t already, I’d love for you to check out my group “A” SRC entry: Candied Popcorn.
Lisa~~
Cook Lisa Cook
Great pasta..love how it is loaded with veggies! Great SRC pick!
Amy, what a wonderful combination for summer. And I love the wine addition to the recipe.
sounds like a perfect summer pasta dish!
This is truly an awesome looking pasta dish! My go to meal if I can’t think of anything else is pasta…I just love the stuff so much!!! What a great idea with the corn and arugula!!! Pinning for sure:-)
Ben’s on a pasta kick! He’ll love this!
Oh my … what a delightful combination! I would have never though to pair corn and pasta! Great SRC pick, Amy … looks amazing!
What a great photo of that forkful of yummy pasta. I just wanted to take a big bite! Putting this on my “must try” list.
I love the name of Tammy’s blog! Great recipe choice, Amy – this looks so fresh and perfect for summer!
Loved the wine and the cheese in it.
What a stunning fettucine my friend, such exotic ingreidnets 😀
Cheers
Choc Chip Uru
Local corn is just starting to show in the markets so this recipe comes at the perfect time for me! Great SRC pick
What a fabulous recipe! I’ve never thought of doing corn and pasta, but with all the ears showing up at the market, I need to change that! Thank you for sharing such a beautiful recipe!
GREAT recipe and photos……what a FAB SRC recipe…..Karen
Great choice of recipe for the SRC! Love everything about it!
Hope you had a great reveal day!
i can’t get enough corn this time of year–what a great recipe! I think I need to join the secret recipe club one of these months
you should definitely look into joining the Secret Recipe Club, Natalie – i think you’d love it!
I think argula makes everything taste better. I don’t know I just love the taste of it. This fettuccine looks incredible!
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