NUTTY, HERBY SPRING PASTA

Serves: 6

■ 8 oz (225 g) baby potatoes, halved or quartered if large

■ 1 lb (450 g) short-cut pasta, such as orecchiette, penne, macaroni or fusilli

■ 1 cup (250 mL) fresh basil leaves, plus more for garnish

■ 1/4 cup (60 mL) raw pine nuts, pepitas, pistachios or walnuts, or a mixture

■ 1/4 cup (60 mL) plus 2 tbsp (30 mL) extra-virgin olive oil, divided

■ 2 tbsp (30 mL) apple cider vinegar 2 tbsp (30 mL) fresh lemon juice

■ 1 tsp (5 mL) finely grated lemon zest

■ 1 tsp (5 mL) fine salt, divided, plus more to taste

■ 1/2 tsp (2 mL) freshly ground black pepper, divided, plus more to taste

■ 2 leeks, white and light green parts only, halved lengthwise through the root

■ 1 lb (454 g) asparagus, ends trimmed and cut into one-inch (2.5-cm) pieces

■ 3 garlic cloves, finely grated or pressed

■ 1/4 tsp (1 mL) crushed red pepper flakes, plus more to taste

■ 1/4 cup (60 mL) dry white wine, such as Pinot Grigio or Sauvignon Blanc, or substitute 2 tbsp (30 mL) white wine vinegar plus 2 tbsp (30 mL) water

■ 3/4 cup/3 oz (180 mL/84 g) grated Manchego cheese (or substitute nutritional yeast or a vegan Parmesan, such as Violife brand), plus more for serving

1. Bring a large pot of salted water to a boil over high heat. Add the potatoes and pasta and cook according to the package directions until the pasta is al dente and the potatoes are barely tender. (The potatoes will take about 10 minutes.) Drain both.

2. Meanwhile, in a food processor, combine the basil leaves, nuts or seeds, 1/4 cup (60 mL) of the olive oil, the vinegar, lemon juice and zest, and pulse until finely chopped. Add 1/2 tsp (2 mL) of the salt and 1/4 tsp (1 mL) of the pepper and pulse to combine.

3. Rinse leeks under running water, separating leaves with your fingers to remove any grit or dirt. Shake dry, then thinly slice them into half-moons.

4. In the same pot used for cooking the pasta, set over medium-high heat, heat the remaining 2 tbsp (30 mL) of olive oil until it shimmers. Add leeks and cook, stirring, until lightly browned and soft,

5-8 minutes.

5. Add the asparagus, garlic, red pepper flakes, and the remaining 1/2 tsp (2 mL) of salt and 1/4 tsp (1 mL) of pepper. Cook, stirring occasionally, until the asparagus is just tender, about 3 minutes.

6. Pour in the wine and cook, scraping up any browned bits from the bottom of the pan, until the liquid has reduced slightly, 1-2 minutes. Taste, and season with more salt, pepper and red pepper flakes if needed.

7. Add the potatoes, pasta and cheese to the pot, tossing well to coat. Add the herby olive oil mixture and toss to combine. Divide among the bowls, top with more basil leaves and cheese (or substitute), and serve hot.

Make ahead: The pasta and potatoes can be cooked and refrigerated for up to 3 days before you cook the vegetable mixture and combine the two for serving. Storage note: Refrigerate leftovers for up to 5 days. Freezing is not recommended.

Adapted from Half Baked Harvest Every Day by Tieghan Gerard (Clarkson Potter, 2022).