-
1
Bring a large pot of water to a boil over medium heat.
-
2
Salt the water, add the spaghetti and cook 1 minute shy of al dente.
-
3
Remove a ladle of the pasta water and reserve.
-
4
Drain the pasta and set aside.
-
5
Meanwhile, chop and reserve 1 lead lettuce.
-
6
Chop second head and add to a food processor with the parsley, basil or tarragon, mint, pine nuts, lemon zest, salt and pepper, to taste, and the cheese.
-
7
Pulse to chop the greens, then with the processor on stream in 1/4 to 1/3 cup of extra-virgin olive oil, to form a pesto.
-
8
Transfer the pesto to large pasta serving bowl and reserve.
-
9
Heat 2 tablespoons extra-virgin olive oil in a skillet over medium heat.
-
10
Add the leeks and garlic and saute until wilted, 3 minutes.
-
11
Add the grape tomatoes, stir, raise heat a bit and put a lid on the pan.
-
12
Cook for 8 to 10 minutes to burst tomatoes - force the last few along with a potato masher or a wooden spoon if you get impatient.
-
13
Season with salt and pepper, to taste, then stir in the wine and cook for 1 minute.
-
14
Add the ladle of the reserved pasta water to the pesto.
-
15
Add the pasta to the bowl along with the tomatoes and leeks.
-
16
Toss for 1 minute, and season with salt and pepper, if needed.
-
17
Douse the pasta the lemon juice and garnish with the reserved chopped lettuce.
-
18
Serve with extra cheese for topping.
