Ingredients

2   tablespoons extra-virgin olive oil 2   medium leeks (3/4 lb.), halved lengthwise and cut into 1/4-inch-thick slices (white and pale green parts only) 1   pound asparagus, ends trimmed, stalks halved lengthwise and cut diagonally into 1-inch pieces 2   teaspoons finely chopped garlic 8   ounces dried whole-wheat fettuccine 1/2   cup part-skim ricotta 1/2   cup finely grated Parmigiano-Reggiano 1   tablespoon fresh finely grated lemon zest 1   cup frozen peas, thawed 2   tablespoons fresh lemon juice

Description

2   Tablespoons Extra-virgin Olive Oil 2   Medium Leeks (3/4 Lb.), Halved Lengthwise And Cut Into 1/4-inch-thick Slices (white And Pale Green Parts Only) 1   Pound Asparagus, Ends Trimmed, Stalks Halved Le

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