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1.
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Trim the asparagus (take one stalk bend it and where it snaps naturally is where you trim it) set aside.
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2.
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Into a large saute pan add butter, garlic and leek.
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Cook over low heat until onions and leeks are translucent.
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Add chicken broth, wine and asparagus.
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Season with pepper.
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Heat to boiling, then reduce to a simmer.
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Cover and cook approximately 10 minutes or until asparagus spears are tender.
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3.
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While the sauce is cooking, place a large pot of generously salted water on to boil.
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Add ziti, cook until al dente (according to package instructions).
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Reserve some of the pasta water in case necessary.
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Drain the rest of the water and set pasta aside.
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4.
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Remove the asparagus with a slotted spoon or skimmer, cut the tips and set aside.
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Place remaining asparagus and liquid from the pan into a food processor or blender and pulse to combine until its a smooth silky consistency.
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Return sauce to pan.
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5.
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Place the drained ziti into the pan and toss to combine with the sauce.
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If the mixture is too thick for your liking add a bit of pasta water to loosen.
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Garnish with reserved asparagus tips & Parmigiano Reggiano!
