Capellini With Asparagus And Leeks Recipe

• 1/4 c. extra-virgin extra virgin olive oil
• 1 x lemon grated zest only
• 2 x garlic cloves chopped
• 4 x leeks white part only, minced salt and freshly grnd pepper to taste
• 1 lb fresh asparagus bottoms trimmed
• 5 1/2 Tbsp. minced fresh chives
• 2 Tbsp. dry white wine
• 2 Tbsp. unsalted butter
• 1 lb dry capellini or possibly angel hair pasta
• 1/4 c. freshly grated parmigiano-reggiano cheese or possibly to taste

1. In a saute/fry pan over medium heat, combine oil, zest, garlic, leeks, salt and pepper; cover partially and simmer, stirring occasionally, till leeks are tender, 4-6 minutes.
2. Slice half the asparagus into 1+1/2" lengths and add in to leeks along with 1 Tbs.
3. chives, wine, butter, salt and pepper; cook till asparagus are heated through, 2-3 minutes.
4. In an asparagus pot filled halfway with boiling salted water, add in remaining asparagus, tips up.
5. Cover and cook till tender but hard to the bite, 2-3 minutes.
6. Meanwhile, in a large pot two-thirds full of boiling salted water, cook pasta according to package instructions.
7. Drain, reserving 1/2 c. liquid, and return pasta to pot; add in asparagus-leek sauce and reserved liquid.
8. Toss to combine and divide among 4 pasta bowls.
9. Top with steamed asparagus, remaining chives and cheese.

extravirgin extra virgin olive oil, lemon grated zest only, garlic, leeks, fresh asparagus bottoms, fresh chives, white wine, unsalted butter, capellini, freshly grated parmigiano

Taken from cookeatshare.com/recipes/capellini-with-asparagus-and-leeks-99213 (may not work)