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Ingredients

• 2 cups fresh basil leaves
• 1/4 cup parmesan (or substitute Beehive Cheese shredded blend)
• 1/4 cup toasted pine nuts
• 1/4 cup extra virgin olive oil
• 3 cloves roasted garlic
• fresh ground pepper
• salt
• ~
• 1 bunch asparagus - cut into 1" pieces
• 1 cup fresh spring peas
• 1 cup thinly sliced leeks
• 1 tablespoon minced garlic
• 2 tablespoons extra virgin olive oil
• ~
• 1 lb orecchiette pasta (farfalle, penne, etc. are perfect substitutes)
• dry white wine (optional)
• lemon juice
• salt
• fresh ground pepper

Directions

1. Make a simple pesto by processing basil, garlic, olive oil, and pine nuts in a food processor until coarsely chopped. Add cheese and pulse until desired consistency is reached. Salt and pepper to taste. Set aside.
2. In a large dutch oven or wide stock pot, heat 2 tablespoons of oil. Add asparagus, peas, and leeks. Cook until crisp and tender - approximately 4-5 minutes. Add garlic and cook for approximately 1 more minute. Move vegetables to plate and set aside. Lightly wipe out pot.
3. In the same dutch oven or pot, cook your pasta per the package instructions until al dente (typically 7-10 minutes). For an extra layer of flavor, you can substitute dry white wine for 25-40% of the total cooking liquid. Strain the pasta, reserving 1 cup of the cooking liquid.
4. Gently mix cooked vegetables into the pasta. Fold in pesto as desired.  Add up to 1 cup of the reserved pasta water to make final dish as saucy as desired. Finish with a light splash of lemon juice. Salt and pepper to taste.