Meat Free BLT Spaghetti With Butter Lettuce, Leek & Tomato.
- Ready In:
- 45mins
- Ingredients:
- 16
- Serves:
-
4-6
ingredients
- 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 white wine
directions
- Bring large pot of water to a boil and add salt.
- In food processor, place parsley, basil, mint, nuts, one head of the lettuce and half the cheese.
- Pulse until finely chopped. Add enough oil until you get the consistency of pesto.
- Set aside.
- Cook spaghetti.
- While pasta is cooking,.
- In large frying pan over medium high heat, heat the oil.
- Add the leeks and garlic.
- Saute until just softened.
- Add the wine, tomatoes and reduce by half.
- Coarsely chop the second head of lettuce.
- When pasta has cooked, reserve 1 cup of cooking water.
- Drain pasta and return to pot.
- Add pesto, water, vegetable mixture along with lemon juice, some of the chopped lettuce.
- Toss.
- Season with salt and pepper as needed.
- Devide into heated pasta bowls and top with remaining lettuce and cheese.
- Serve immediately.
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RECIPE SUBMITTED BY
I cook therefore I am.