Meat Free Blt Spaghetti With Butter Lettuce, Leek & Tomato.

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 lb spaghetti
• 2 heads boston lettuce, washed and dried
• 1/2 cup parsley, fresh
• 1/2 cup basil, fresh
• 1/4 mint leaf, fresh
• 1/4 pine nuts, toasted
• 1 1/2 cups grated parmesan cheese
• salt and pepper
• zest of one lemon
• juice of one lemon
• 1/4-1/2 cup oil
• 2 tablespoons oil
• 3 leeks, washed, halved lengthwise and sliced into half moon shape
• 4 garlic cloves, finely chopped
• 1 pint grape tomatoes or 4 tomatoes, cut in small dice
• 1/2 cup dry wine

Recipe

• 1 bring large pot of water to a boil and add salt.
• 2 in food processor, place parsley, basil, mint, nuts, one head of the lettuce and half the cheese.
• 3 pulse until finely chopped. add enough oil until you get the consistency of pesto.
• 4 set aside.
• 5 cook spaghetti.
• 6 while pasta is cooking,.
• 7 in large frying pan over medium high heat, heat the oil.
• 8 add the leeks and garlic.
• 9 saute until just softened.
• 10 add the wine, tomatoes and reduce by half.
• 11 coarsely chop the second head of lettuce.
• 12 when pasta has cooked, reserve 1 cup of cooking water.
• 13 drain pasta and return to pot.
• 14 add pesto, water, vegetable mixture along with lemon juice, some of the chopped lettuce.
• 15 toss.
• 16 season with salt and pepper as needed.
• 17 devide into heated pasta bowls and top with remaining lettuce and cheese.
• 18 serve immediately.