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1
Bring a large pot of water to a boil, salt the water, and cook the spaghetti to 1 minute shy of al dente.
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2
Meanwhile, chop and reserve 1 head of lettuce, then chop the second head and add to a food processor with the parsley, basil or tarragon, mint, nuts, cheese, salt and pepper to taste, and the lemon zest.
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3
Pulse-chop the greens, then turn on the processor and stream in 1/4 cup of the EVOO to form a pesto.
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4
Add an extra tablespoon or two if necessary to reach the desired consistency.
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5
Transfer to a large pasta serving bowl and reserve.
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6
Heat the 2 tablespoons of EVOO in a skillet over medium heat, then add the leeks and garlic.
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7
Saute for 3 minutes, or until the leeks are wilted.
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8
Add the grape tomatoes, stir, raise the heat a bit, and place the lid on the pan.
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9
Cook for 8 to 10 minutes to burst the tomatoes; force the last few along with a potato masher or wooden spoon if you get impatient.
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10
Season with salt and pepper, stir in the wine, and cook off for 1 minute.
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11
When the pasta is almost al dente, add a ladle of starchy pasta water to the pesto, then drain the pasta.
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12
Add the pasta to the pesto in the bowl along with the tomatoes and leeks, toss for 1 minute, then adjust the salt and pepper to taste.
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13
Douse the pasta with the juice of the lemon half and garnish with the reserved chopped lettuce.
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14
Serve with extra cheese for topping.
