Fettuccine With Asparagus, Leeks, and Mint
Spring is the ideal time to make a vegetable pasta: It’s the tail end of winter, when we still want comfort food, but there are delicious, fresh foods back in the market stalls. Enter this vegetarian spring pasta with asparagus, which feels particularly light since it doesn’t have an intense tomato or creamy sauce. Mint adds a bright note to balance the buttery sautéed leeks, while red pepper flakes add heat to cut through each bite. Serve with a dry, medium-bodied white wine or a light beer.
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