1 Tbsp. olive oil
2 Tbsp. butter
2 ears of corn, husked kernels cut from cobs or 1 can southwest corn
4 cloves garlic, chopper
2 large leeks, sliced
salt and pepper
1 cup peas, can or frozen
1/2 cup chicken stock or white wine
1 lb. extra wide egg noodles
1 cup heavy cream
2 lemons , zested ( 1 Tbsp.) and save the juice
2 cooked chicken breast, chopped
Parmigiano-Reggiano cheese
1. Bring a large pot water to a boil for the pasta. In a large skillet, heat the oil, one turn of the pan, over medium high. Melt the butter into oil, the add the corn, leaks and garlic; season with salt and pepper. Cook, stirring often, until the leeks soften, about 5 minutes.
2. Add the peas and chicken, stir in the stock or wine and reduce the heat to medium low.
3. Salt the boiling water, add pasta and cook to al dente; drain and transfer to large bowl.
4. In a small saucepan, bring cream, zest and juice to a low boil over medium heat, stirring occasionally; remove from heat.
5. In the large bowl, toss the pasta with the corn mixture, peas, chicken and the lemon mixture cream; season. Serve with the cheese. ENJOY!!