Recipe: Capellini with Asparagus and Leeks

CAPELLINI WITH ASPARAGUS AND LEEKS

1/4 cup extra-virgin olive oil
1 lemon, grated zest only
2 garlic cloves, minced
4 leeks, white part only, chopped
salt and freshly ground pepper (to taste)
1 pound fresh asparagus, bottoms trimmed
5 1/2 tablespoons chopped fresh chives
2 tablespoons dry white wine
2 tablespoons unsalted butter
1 pound dried capellini or angel hair pasta
1/4 cup freshly grated parmigiano-reggiano cheese (or to taste)

In a saute pan over medium heat, combine oil, zest, garlic, leeks, salt and pepper; cover partially and simmer, stirring occasionally, until leeks are tender, 4-6 minutes.

Slice half the asparagus into 1 1/2-inch lengths and add to leeks along with 1 Tbsp. chives, wine, butter, salt and pepper; cook until asparagus are heated through, 2-3 minutes.

In an asparagus pot filled halfway with boiling salted water, add remaining asparagus, tips up. Cover and cook until tender but firm to the bite, 2-3 minutes.

Meanwhile, in a large pot two-thirds full of boiling salted water, cook pasta according to package instructions. Drain, reserving 1/2 cup liquid, and return pasta to pot; add asparagus-leek sauce and reserved liquid. Toss to combine and divide among 4 pasta bowls. Top with steamed asparagus, remaining chives and cheese.

Servings: 4
Source: Williams-Sonoma