Tagliattelle Verde alla Primavera (Green Pasta Primavera)

Mound the flour in a bowl or on work surface and make a well in the center. Break the eggs into the well, add spinach puree and beat lightly with a fork. With a circular motion gradually pull flour into well, continuing until all flour is incorporated. If using stand mixture, this step can be done using the dough hook on low.

On a floured work surface, knead the dough using the palm of your hand, or continue to process in mixer on medium speed, until dough becomes smooth and pliable. Let dough rest for a few minutes and then process according to pasta maker instructions, or roll out on floured work surface as thinly as possible. Cut into noodles about 3/8 inch wide. Set aside on a floured work surface and cover with towel while preparing sauce.

Melt butter in saute pan over medium high heat and add leeks and a little salt, until leeks begin to soften about 4 minutes. Continue to cook over medium until leeks are tender, about 5 more minutes and add asparagus.

Meanwhile, bring a large pot of salted water to a rolling boil. Add noodles and cook just until they rise to the surface, about 2 minutes.

Drain noodles, reserving 1/2 cup of cooking water, and toss together with asparagus mixture over low heat. Season to taste with salt and pepper.

Sprinkle with cheese and serve immediately.