Ingredients
- 1 lb spaghetti or bucatini pasta
- 2 T. extra virgin olive oil
- 1 small leek, washed and chopped
- 1 pound asparagus, trimmed and cut into 2” pieces
- 1 cup fresh or frozen peas
- 4 cloves of garlic, minced
- Zest of 1 lemon
- 1 tsp. red pepper flakes
- 1 tsp. sea salt
- Freshly ground black pepper to taste
- 2 T. unsalted butter
- 1/3 cup shaved Pecorino-Romano cheese