Asparagus, Leek, & Mint Linguine

If you've been waiting for the first taste of spring, try this! Fresh and light - it will make the perfect meal to accompany the warming days.

Adapted from Cooking Light

Ingredients:
~12 oz. linguine (any pasta will do - we had a garlic and parsley linguine in the cupboard that I had been waiting to use the perfect recipe with)
~1 lb. asparagus, cut into 1-inch pieces
~4 tbs. olive oil
~2/3 cup thinly sliced leek, white and light green parts only
~3 garlic cloves, minced
~3 tbs dry white wine
~2 tbs chopped fresh mint
~salt & pepper
~1/4 cup Parmesan cheese, grated

1. Cook pasta according to directions. Drain.
2. Saute asparagus in 2 tbs oil over medium-high heat in a large skillet or pot for 4 minutes (season asparagus with salt and pepper as soon as you add it to the pan). Remove from pan.
3. Add remaining 2 tbs oil and add leeks. Saute for 2 minutes. Add garlic and saute for 30 more seconds.
4. Add wine and cook for an additional 30 seconds.
5. Add pasta, asparagus, mint, and cheese.
6. Serve in bowls and top with additional grated cheese.