Fettuccine With Asparagus Leeks and Mint
Ingredients
- 1 teaspoon lemon zest plus 2 Tbsp. fresh juice (from 1 large lemon)
- 1 teaspoon kosher salt
- ½ cup olive oil, divided
- ½ teaspoon freshly ground black pepper
- ½ cup torn fresh mint, divided
- 10 ounces fettuccine
- 1 pound thin asparagus, trimmed and cut into 1½-in. pieces
- 1 large leek, white and light green parts only
- 1 ½ ounces Parmesan, shaved (about ½ cup)
- ⅛ teaspoon crushed red pepper
Organization Tags
Tags easily organize your Recipe Library
Comments