Meat Free BLT Spaghetti with Butter Lettuce, Leek and Tomato

Name: Meat Free BLT Spaghetti with Butter Lettuce, Leek and Tomato
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters basil leaves or 1/4 cup tarragon leaves; 2 heads butter lettuce; 118 milliliters dry white wine; 118 milliliters flat-leaf parsley; 3 cloves garlic, grated or chopped; 1 pint grape tomatoes; 1 lemon, juiced; 4 smalls large or leeks, halved lengthwise, thinly sliced into half moons on an angle, washed and dried; 2 teaspoons lemon zest; 59 milliliters mint leaves; 59 milliliters extra-virgin olive oil, plus 2 tablespoons; 1 handful A generous grated Parmigiano-Reggiano, plus more for serving; 6 servings Salt and freshly ground black pepper; 59 milliliters lightly toasted pine nuts or slivered almonds; 454 grams spaghetti

Meat Free BLT Spaghetti with Butter Lettuce, Leek and Tomato might be just the main course you are searching for. This recipe covers 26% of your daily requirements of vitamins and minerals. This recipe serves 6. One portion of this dish contains approximately 14g of protein, 13g of fat, and a total of 467 calories. Head to the store and pick up salt and pepper, leeks, wine, and a few other things to make it today. From preparation to the plate, this recipe takes around 40 minutes.

Instructions

Bring a large pot of water to a boil over medium heat. Salt the water, add the spaghetti and cook 1 minute shy of al dente.

Ingredients you will need

Spaghetti

Water

Salt

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Pot

Remove a ladle of the pasta water and reserve.

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Water

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Ladle

Drain the pasta and set aside.

Ingredients you will need

Pasta

Meanwhile, chop and reserve 1 lead lettuce. Chop second head and add to a food processor with the parsley, basil or tarragon, mint, pine nuts, lemon zest, salt and pepper, to taste, and the cheese. Pulse to chop the greens, then with the processor on stream in 1/4 to 1/3 cup of extra-virgin olive oil, to form a pesto.

Ingredients you will need

Extra Virgin Olive Oil

Salt And Pepper

Lemon Zest

Pine Nuts

Tarragon

Lettuce

Parsley

Cheese

Greens

Basil

Pesto

Mint

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Food Processor

Transfer the pesto to large pasta serving bowl and reserve.

Ingredients you will need

Pasta

Pesto

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Bowl

Heat 2 tablespoons extra-virgin olive oil in a skillet over medium heat.

Ingredients you will need

Extra Virgin Olive Oil

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Frying Pan

Add the leeks and garlic and saute until wilted, 3 minutes.

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Garlic

Leek

Add the grape tomatoes, stir, raise heat a bit and put a lid on the pan. Cook for 8 to 10 minutes to burst tomatoes - force the last few along with a potato masher or a wooden spoon if you get impatient. Season with salt and pepper, to taste, then stir in the wine and cook for 1 minute.

Ingredients you will need

Salt And Pepper

Grape Tomato

Tomato

Potato

Wine

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Potato Masher

Wooden Spoon

Frying Pan

Add the ladle of the reserved pasta water to the pesto.

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Water

Pesto

Equipment you will use

Ladle

Add the pasta to the bowl along with the tomatoes and leeks. Toss for 1 minute, and season with salt and pepper, if needed. Douse the pasta the lemon juice and garnish with the reserved chopped lettuce.

Ingredients you will need

Salt And Pepper

Lemon Juice