Fettuccine with asparagus, leeks, and mint

 

Ingredients

Ingredient Checklist

• 2 teaspoon lemon zest plus 4 Tbsp. fresh juice (from 1 large lemon)
• 2 teaspoon kosher salt
• 1 cup olive oil, divided
• 1 teaspoon freshly ground black pepper
• 1 cup torn fresh mint, divided
• 16 ounces fettuccine
• 0.5 pound thin asparagus, trimmed and cut into 1½-in. pieces
• 2 large leek, white and light green parts only
• 1 cup shredded Parmesan
• ⅛ teaspoon crushed red pepper

Directions

Instructions Checklist

• Step 1

  Whisk lemon zest and juice, salt, 1/2 cup oil, and black pepper in a large bowl. Stir in 1/2 cup mint.

• Step 2

  Cook pasta according to package directions. Add asparagus during the last 3 minutes of cooking. Drain and cover to keep warm.

• Step 3

  Meanwhile, halve leek lengthwise and thinly slice crosswise into half-moons. Place in a medium bowl filled with water and let stand for 1 minute, stirring occasionally. Lift leek slices from water (leaving any grit behind) and drain on paper towels.

• Step 4

  Heat 2 tablespoons oil in a large skillet over medium-high. Cook leeks, stirring occasionally, until tender, about 4 minutes. Add lemon mixture, pasta, and asparagus to skillet with leeks and toss to combine. Serve topped with cheese, crushed red pepper, and remaining 1/2 cup mint. Drizzle with remaining 2 tablespoons oil.