SERVES 4 TO 6
Campanelle is our pasta of choice in this dish, but farfalle and penne are good substitutes.
1½ |
pounds leeks, white and light green parts halved lengthwise, sliced ½ inch thick, and washed; 3 cups coarsely chopped dark green parts, washed |
1 |
pound asparagus, tough ends trimmed, chopped coarse, and reserved, spears cut on bias into ½-inch lengths |
2 |
cups frozen peas, thawed |
4 |
medium garlic cloves, minced or pressed through a garlic press (about 4 teaspoons) |
4 |
cups vegetable broth |
1 |
cup water |
2 |
tablespoons minced fresh mint leaves |
2 |
tablespoons minced fresh chives |
½ |
teaspoon grated zest plus 2 tablespoons juice from 1 lemon |
6 |
tablespoons extra-virgin olive oil |
Table salt and ground black pepper |
|
¼ |
teaspoon red pepper flakes |
1 |
pound campanelle (see note) |
1 |
cup dry white wine |
1 |
ounce grated Parmesan cheese (about ½ cup), plus extra for serving |
1. Bring the leek greens, asparagus trimmings, 1 cup of the peas, half of the garlic, the broth, and water to simmer in a large saucepan. Reduce the heat to medium-low and simmer gently for 10 minutes. While the broth simmers, combine the mint, chives, and lemon zest in a bowl; set aside.
2. Strain the broth through a fine-mesh strainer into a large liquid measuring cup, pressing on the solids to extract as much liquid as possible (you should have 5 cups broth; add water as needed to measure 5 cups). Discard the solids and return the broth to the saucepan. Cover and keep warm.
3. Heat 2 tablespoons of the oil in a Dutch oven over medium heat until shimmering. Add the leeks and a pinch salt and cook, covered, stirring occasionally, until the leeks begin to brown, about 5 minutes. Add the asparagus spears and cook until the asparagus is crisp-tender, 4 to 6 minutes. Add the remaining garlic and the red pepper flakes and cook until fragrant, about 30 seconds. Add the remaining 1 cup peas and continue to cook for 1 minute longer. Transfer the vegetables to a plate and set aside. Wipe out the pot.
4. Heat the remaining ¼ cup oil in the now-empty pot over medium heat until shimmering. Add the pasta and cook, stirring often, until just beginning to brown, about 5 minutes. Add the wine and cook, stirring constantly, until absorbed, about 2 minutes.
5. When the wine is fully absorbed, add the warm broth and bring to a boil. Cook, stirring frequently, until most of the liquid is absorbed and the pasta is al dente, 8 to 10 minutes. Off the heat, stir in half of the herb mixture, the vegetables, lemon juice, and ½ cup of the Parmesan. Season with salt and pepper to taste and serve immediately, passing the additional Parmesan and the remaining herb mixture separately.