Meat Free Blt Spaghetti With Butter Lettuce, Leek And Tomato
Serves: 2
Kendrick Gleason
1 January 1970
Based on User reviews:
48
Spice
49
Sweetness
59
Sourness
45
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
450 g
Spaghetti1 cup
Parsley (flat-leaf)1 cup
Basil Leaves2 tsps
Lemon Zest1
Salt4 cloves
Garlic (grated or chopped)1 cup
White Wine (dry)Directions:
1
Bring a large pot of water to a boil over medium heat
2
Salt the water, add the spaghetti and cook 1 minute shy of al dente
3
Remove a ladle of the pasta water and reserve
4
Drain the pasta and set aside
5
Meanwhile, chop and reserve 1 lead lettuce
6
Chop second head and add to a food processor with the parsley, basil or tarragon, mint, pine nuts, lemon zest, salt and pepper, to taste, and the cheese
7
Pulse to chop the greens, then with the processor on stream in 1/4 to 1/3 cup of extra-virgin olive oil, to form a pesto
8
Transfer the pesto to large pasta serving bowl and reserve
9
Heat 2 tablespoons extra-virgin olive oil in a skillet over medium heat
10
Add the leeks and garlic and saute until wilted, 3 minutes
11
Add the grape tomatoes, stir, raise heat a bit and put a lid on the pan
12
Cook for 8 to 10 minutes to burst tomatoes - force the last few along with a potato masher or a wooden spoon if you get impatient
13
Season with salt and pepper, to taste, then stir in the wine and cook for 1 minute
14
Add the ladle of the reserved pasta water to the pesto
15
Add the pasta to the bowl along with the tomatoes and leeks
16
Toss for 1 minute, and season with salt and pepper, if needed
17
Douse the pasta the lemon juice and garnish with the reserved chopped lettuce
18
Serve with extra cheese for topping