Corn, Arugula and Leek Fettuccine

Cook pasta according to package directions.

Cut off the very tip of the leeks where the roots are growing; discard. Cut off and discard the dark green part where the cylinder starts to flare out. Cut the cylinder in half lengthwise, creating 2 long half-circles. Slice these into little moon shapes (small dice).

Meanwhile, heat olive oil on medium-high heat for 1 minute. Add cut leeks and sliced garlic and cook for 3 minutes, stirring. Add frozen corn and cook for 1 minute until not frozen.

Add wine and, once pot is simmering, simmer for 3 minutes. Add heavy whipping cream. Immediately add cooked pasta and arugula, stir for 1 minute.

Remove from heat and flavor with salt and pepper, then add cheese according to your taste.