Step 1

1 Bring a large pot of salted water to a boil over high heat

Step 2

2 Add the potatoes and pasta and cook according to the package directions until the pasta is al dente and the potatoes are barely tender

Step 3

3 (The potatoes will take about 10 minutes

Step 4

4 ) Drain both

Step 5

5 Meanwhile, in a food processor, combine the basil leaves, nuts and/or seeds, 1/4 cup of the olive oil, the vinegar, lemon juice and zest and pulse until finely chopped

Step 6

6 Add 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper and pulse to combine

Step 7

7 Rinse the leeks under running water, separating the leaves with your fingers to make sure water can get in between (to rid them of any gritty dirt)

Step 8

8 Shake dry, then thinly slice them into half-moons

Step 9

9 In the same pot used for cooking the pasta set over medium-high heat, heat the remaining 2 tablespoons of olive oil until it shimmers

Step 10

10 Add the leeks and cook, stirring, until lightly browned and soft, 5 to 8 minutes

Step 11

11 Add the asparagus, garlic, red pepper flakes, and the remaining 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper

Step 12

12 Cook, stirring occasionally, until the asparagus is just tender, about 3 minutes

Step 13

13 Pour in the wine and cook, scraping up any browned bits from the bottom of the pan, until the liquid has reduced slightly, 1 to 2 minutes

Step 14

14 Taste, and season with more salt, pepper and red pepper flakes if needed

Step 15

15 Add the potatoes, pasta and cheese to the pot, tossing well to coat

Step 16

16 Add the herby olive oil mixture and toss to combine

Step 17

17 Divide among the bowls, top with more basil leaves and cheese, and serve hot