Creamy Pasta with Leeks, Corn & Arugula

Box of Long Pasta(recipe says fettuccine but I used linguine)
1 tblsp olive oil
2 leeks (white and light green parts), cut into half moons
4 cloves garlic, thinly sliced or minced (I just used the pre-chopped kind and it worked)
1 cup corn kernels(from 1-2 ears, or frozen)
1/2 cup dry white wine
3/4 cup heavy cream
2 cups baby arugula
1/4 grated pecorino
salt and pepper-just a dash each when it is called for in the directions

-cook the pasta according to the package directions

-meanwhile, heat the oil in a large skillet over medium-high heat.
-add the leeks, garlic, dash salt and pepper, and cook stirring occasionally, until tender, 3-4 minutes.
-add the corn and wine and simmer until the corn is tender, 2-3 minutes; stir in the cream
-add the pasta, season to taste with salt and pepper and toss to combine
-fold in the arugula
-sprinkle with pecorino (or parmesan if you prefer that) before serving

Number of Servings: 4

Recipe submitted by SparkPeople user ELINOR_RIGBY.