Asparagus & Leek Lemon Pasta

Cook the pasta according to package directions. Use a slotted spoon to transfer the pasta to a large bowl. Let the water return to a full boil and add the asparagus, cooking until just tender and still bright green, about 3 minutes. Drain the asparagus and add it to the pasta.

Meanwhile, melt the butter in a small saucepan over medium heat. Add the leek and saute until aromatic and soft, about 4 minutes. Whisk in the flour until it disappears, about 1 minute. Add the milk, lemon zest, nutmeg, salt, and pepper. Let it simmer, whisking occasionally until thick, about 4 minutes. Add the cheeses and whisk until melted and the sauce is smooth.

Pour the sauce over the pasta and asparagus and toss until evenly coated. Add a squeeze of fresh lemon juice if desired and garnish with lemon wedges.