Sauteed Leek & Corn Pasta
We’ve officially entered the ‘ber months, and I am so excited for fall, but enjoying the tail end of summer meals. Farmers markets are at their peak right now in Minnesota - so many vegetables, plants, meats, and just starting to see winter squash creep in.
If you’re new here, I love a leek, and our farmers markets have had them for weeks (leeks for weeks!) now and I haven’t really indulged as I usually save leeks for a more savory dishes like God’s bruschetta but I had an inkling that it would be great in a pasta dish with another in-season favorite, corn.
This pasta might be one of the best dishes I’ve made in a while, and so it gets a permanent spot on the blog. I’ve tested it a few ways - more cream, less cream, a spicy version, different pasta shapes - and so my perfect version is below. Cooking is supposed to be fun, so use the recipe as a guide and make it however you want to make it.
Leek & Corn Rigatoni
Ingredients
2 tablespoons unsalted butter
1 ½ cups sliced & rinsed leeks, about one large leek using the white and light green parts only (notes below)
1 ½ cups corn kernels, cut off the cob or frozen
¾ -1 cup heavy whipping cream (picture is ¾ cup)
1 oz freshly grated Parmesan cheese
zest of one lemon
3 oz baby arugula
8 oz rigatoni
Instructions
In a large (12-inch) sauté pan, melt the butter over medium-low heat.
If you haven't already, trim the root end and dark green tops off the leeks. Halve them lengthwise for a flat surface, then slice into half-moons about 1/3 inch thick. Rinse very well and set aside until the butter has melted.
Add the leeks to the pan and sauté until soft, stirring every few minutes and adjusting the heat as needed so they don't brown or caramelize. Season with salt and pepper once halfway done.
Once the leeks are about halfway cooked, bring a pot of salted water to a boil and add the rigatoni. Cook according to package instructions until al dente, about 10 minutes. The remaining steps can be done while the pasta cooks.
Add the corn to the pan with the leeks and sauté for a few minutes until bright yellow.
Turn the heat down to low. Add the heavy whipping cream, Parmesan, lemon zest, and pepper, and stir to combine. Let the sauce simmer for a few minutes, stirring occasionally, until it reduces slightly and takes on the leek and corn flavor.
Add the baby arugula to the sauce, it will start to wilt and may clump together, so use a spatula or fork to break it up before adding the pasta.
Add the cooked pasta to the pan, reserving some pasta water. Fold everything together until each noodle is coated in sauce. If the sauce isn't coating everything well, add 1/4 cup pasta water, stir, and repeat as necessary.
Once everything is combined, remove from the heat and cover. The resting period helps the sauce and noodles come together!
Serve topped with additional Parmesan, lemon zest, and freshly cracked pepper. Keeps in the fridge for 2-3 days in an airtight container.
Happy eating!
Kelly
