Fettuccine with Lemon, Asparagus and Leek

Ingredients:

500g Fettuccine
2 Bunches of Asparagus, approximately 16 medium spears
1 Medium Leek
3 Cloves Garlic, minced
1/4 Cup Lemon Juice
3 Tablespoons Toasted Breadcrumbs
3 Tablespoons Olive Oil
Salt and Pepper
Optional: Roughly chopped fresh herb, such as basil or flat-leaf parsley. 1/4 cup

Method:

1. In a large pot, bring 5 litres of salted water to the boil.
2. Trim the base and green tops of the leek. Slice in half, lengthwise, then chop into 5mm slices.
3. Break off the tough bases of the asparagus, then chop into pieces about 2-3cm long.
4. Add the pasta to the boiling water, and cook as directed on the package... about 10-12 minutes.
5. While the pasta is cooking heat a skillet over a medium high heat. Add olive oil and leeks, and cook until the leeks are soft... about 4-5 minutes.
6. While the leeks are sauteing, steam the asparagus pieces for 2-3 minutes and then shock in ice cold water to stop the cooking process.
7. Once the leeks are cooked, add the minced garlic and cook for a further minute.
8. Add the lemon juice, asparagus to the leek and garlic. Saute briefly to ensure everything is heated through. Season with salt and pepper.
9. Once the pasta is cooked, drain and reserve 1/4 cup of cooking water.
10. Combine the pasta, reserved cooking water, asparagus and leek sauce and toasted breadcrumbs... toss to mix. Serve immediately.

Tips:

• The asparagus can be cooked in the skillet with the leeks, I just like to steam most vegetables so it's the way I do it.
• While the herbs are listed as optional, their inclusion is recommended.
• Other ingredients that are on hand can also be thrown into this dish to add other flavours. Some examples that work well include toasted pine nuts and capers.