Green Pasta Primavera

Springtime again! Start the season with some fresh veggies

Mats:
1/2cup pine nuts. Also called pignoli nuts
1 Tbsp lemon juice
4 Tbsp olive oil
8 cloves minced
2 medium leeks, sliced
1 lb broccoli raab, chopped into bite sized bits
1 cup peas
8 oz farfalle (bowtie) pasta
1/4c white wine

How-to 
Heat a pot of water to boiling, add the pasta and cook for 10 minutes or until done. When you drain the pasta, save 1/3c of the pasta water.

Heat a small saucepan over medium-low heat. Add the pine nuts and toast for 5 minutes, stirring often.

Add the toasted pine nuts to a food processor with 2 Tbsp olive oil and 1 Tbsp lemon juice. Blend on high until smooth.

Add the pine nut mixture to the reserved pasta water. Stir so the pine nut mixture is soupy

In a large saucepan, heat 2 Tbsp olive oil over medium heat. Add the crushed garlic and cook for 1 minute, stirring often. The garlic should get nice and browned.

Add the sliced leek and cook for 5 minutes, stirring often.

Add the chopped broccoli raab and white wine, cook for 10 minutes. Stir halfway through

Add the peas and cook for 2 minutes, stirring often.

Turn off the heat, add the cooked pasta and stir so it's combined.

Pour the soupy pine nut mixture over top and mix well.