The type on the magazine page with the original recipe has shrunk. Years ago I could easily read the instructions. Now I need to hold it in a bright light. Plus I have made several emendations to that recipe for this spring vegetable dish.
The leeks must have grown larger since this recipe was printed. The article says two leeks for 1 1/4 pounds. One of the monster leeks I find in a grocery store are sufficient.
Do start cooking the pasta before chopping the vegetables as this cooks quickly and pasta water is needed for the last step.
As written below this makes two large portions. Double the pasta and tomatoes to serve four people.
Ingredients
- 4 ounces Spaghetti or Linguini
- 1 Tbsp Extra Virgin Olive Oil
- 1 lb asparagus
- 1 leek
- 1 cup peas, frozen
- 1 cup grape tomatoes
- 1/2 cup parsley, fresh
- 1/2 tsp thyme, dried
- salt
- pepper
- Parmesan Cheese, shredded
Procedure
- Cook spaghetti/linguini. I prefer in a microwavable container with 28 ounces of water for 13 minutes.
- Chop the asparagus into 4 cm lengths and iscard the bottom section. Cut of the root section of the leek, bisect it lengthwise, then chop into 1.5 cm wide strips. Slice the tomatoes lengthwise. Mince the parsley discarding the stems.
- Heat a large frying pan over high heat. Add Olive Oil. Saute the asparagus until it turns bright green.
- Add the leek. Stir occasionally until the leek is softened.
- Add the tomatoes, peas, thyme, and parsley. Add salt and pepper to taste. Add 1 cup of the water from the spaghetti/linguini pot. Stir occasionally.
- Serve as soon as most of the water has evaporated. Garnish with Parmesan cheese.