creamy fettuccine with corn + arugula

by Amy on 25 June 2012

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


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)


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.

print this recipe print this recipe

EmailTwitterFacebookStumbleUponGoogle BookmarksShare

{ 80 comments… read them below or add one }

51 kristy @ gastronomical sovereignty June 26, 2012 at 11:53 am

dude. arugula and corn make pretty much anything into a good dish. pair it up with pasta and you have one happy lady here! :) three of my most favorite foods: pasta. corn. arugula. :)

happy src reveal, friend!

52 Lesley Eats June 26, 2012 at 1:38 pm

Oh wow, this looks divine! I tellyawhut, my life has improved dramatically since I discovered arugula. I love it!

53 amy June 26, 2012 at 2:13 pm

believe it to not, this is the first time i’ve bought arugula. before this, i’d only had it in restaurants. i’m officially hooked – i’ve literally eaten it every single day since getting it. delicious!

54 ricejen June 26, 2012 at 2:57 pm

Sounds like another great way to enjoy our CSA veggies! Can’t wait to try the sauce. :-)

55 Katrina @ Warm Vanilla Sugar June 26, 2012 at 3:48 pm

Mmm this looks fabulous!

56 Sammie June 26, 2012 at 4:20 pm

Hey Amy!! I really love this pasta!! It looks so yummy and I love all the fresh ingredients you used! So tempted to make it!!! mmm!

57 bakingaddict June 26, 2012 at 4:22 pm

This looks delicious!! Your photo is very very tempting – yes please :)

58 Erin @ Dinners, Dishes, and Desserts June 26, 2012 at 5:15 pm

I made something similar to this last summer, but I love the arugula in here!

59 Jesica @ Pencil Kitchen June 26, 2012 at 5:47 pm

We seldom see corn in pasta! This is new and look so creamy.. :)

60 Tracey June 26, 2012 at 9:06 pm

I am all about the corn this summer, I can’t get enough! This combination of flavors sounds amazing. I think I need to put it on my menu, and soon :)

61 Kelsey @ K&K Test Kitchen June 26, 2012 at 9:14 pm

Ooh, I love throwing corn and arugula into pasta dishes, but hadn’t put them all together! Great choice for SRC!

62 Baker Street June 27, 2012 at 3:03 am

Oh this surely must have made for an excellent meal! Your pictures look amazing!

63 Mommyof2Girlz/StephD June 27, 2012 at 6:08 am

This looks amazing! I have missed visiting you and all your fabulous recipes. So glad to be back, although my waistline might not be thanking me…lol

64 ea-the spicy rd June 27, 2012 at 9:23 am

I think I might get my kids to try arugala with this recipe. I don’t know what else to say other than it looks AMAZING!!!! P.S. Your green smoothie looks pretty yummy too-glad you finally tried one :-)

65 Meghan June 27, 2012 at 10:34 am

Great summer pasta dish & I love the addition of arugula!

66 Anna @ Crunchy Creamy Sweet June 27, 2012 at 11:32 am

This dish looks so fresh and Summer-y! Bookmarked to try!

67 Jed Gray (sportsglutton) June 27, 2012 at 3:07 pm

Why have I never put corn and arugula together in pasta before?? Sounds brilliant! Thanks for enlightening me Amy!

68 Blond Duck June 27, 2012 at 4:29 pm

Happy Wednesday!

69 ehalvey June 27, 2012 at 4:39 pm

I might have to try this during the week, without the sauce. Creamy sauces don’t sit well with me, but I bet it would be great with some olive oil and some bacon crumbles.

70 amy June 27, 2012 at 5:00 pm

the saltiness of the bacon would definitely be delicious with the pepperiness of the arugula + the sweetness of the corn – sounds awesome!

71 Baking Serendipity June 27, 2012 at 10:03 pm

I love this! I tend to stray from pasta dishes in the summer when it’s warmer, but the arugula and fresh veggies definitely lighten it up!

72 Maggie @ A Bitchin' Kitchen June 27, 2012 at 11:16 pm

This is such a unique combination! I am obsessed with arugula – I don’t want salads with any other green these days, so I’m sure I’d love this!

73 Dorothy at Shockinglydelicious June 28, 2012 at 6:00 pm

Wonderful choice! Visiting you from SRC Group D.

74 Amy (Savory Moments) June 29, 2012 at 5:45 am

I’m not sure that I’ve ever had corn in pasta…. interesting… It looks like a lovely summery pasta dish – very colorful and light.

75 April @ Angel's Homestead June 29, 2012 at 8:35 pm

Yum! I can see this on my lunch menu very soon! Great job. : )

76 Jen @ Savory Simple June 29, 2012 at 9:16 pm

What a refreshing summer pasta dish!

77 CJ at Food Stories July 1, 2012 at 9:32 am

Just beautiful … Love the simplicity and the color combination …. Happy weekend :-)

78 Blond Duck July 2, 2012 at 5:56 pm

Have a good 4th!

79 Marta @ What Should I Eat For Breakfast Today? July 2, 2012 at 6:28 pm

I like the fresh ingredients. Plus pasta is my favorite fast way to eat sth delicious. For sure on my “to do” list.

80 Lenore July 24, 2012 at 9:22 am

Oh this sounds delicious! This is the perfect recipe to use the corn fresh from our garden. I, like you, love veggie-heavy pasta dishes…and I’ve never used arugula with pasta, so I’m sure it’ll be interesting to try!

{ 1 trackback }

leave a comment

Previous post:

Next post: