Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Bring a large pot of water to a boil, salt the water, and cook the spaghetti to 1 minute shy of al dente.
Step 2
Meanwhile, chop and reserve 1 head of lettuce, then chop the second head and add to a food processor with the parsley, basil or tarragon, mint, nuts, cheese, salt and pepper to taste, and the lemon zest. Pulse-chop the greens, then turn on the processor and stream in 1/4 cup of the EVOO to form a pesto. Add an extra tablespoon or two if necessary to reach the desired consistency. Transfer to a large pasta serving bowl and reserve.
Step 3
Heat the 2 tablespoons of EVOO in a skillet over medium heat, then add the leeks and garlic. Sauté for 3 minutes, or until the leeks are wilted. Add the grape tomatoes, stir, raise the heat a bit, and place the lid on the pan. Cook for 8 to 10 minutes to burst the tomatoes; force the last few along with a potato masher or wooden spoon if you get impatient. Season with salt and pepper, stir in the wine, and cook off for 1 minute.
Step 4
When the pasta is almost al dente, add a ladle of starchy pasta water to the pesto, then drain the pasta. Add the pasta to the pesto in the bowl along with the tomatoes and leeks, toss for 1 minute, then adjust the salt and pepper to taste. Douse the pasta with the juice of the lemon half and garnish with the reserved chopped lettuce. Serve with extra cheese for topping.
