Veggie sauces FTW!
finely grated Pecorino, plus more for servingIn a small pot over medium-low heat, cook the oil and garlic, stirring occasionally, for 2 to 3 minutes, until the garlic just begins to caramelize. Remove the pot from the heat.
To the blender, add the garlic and oil, mint, water, lemon juice, and salt; season with black pepper. Blend on high speed until a smooth purée forms. Taste and adjust with salt and lemon juice as needed.The purée, without the lemon juice, can be made 3 days ahead. Store in an airtight container in the refrigerator. Add the lemon juice the day you're going to serve.To prepare the leeks, remove the tough, dark green outer layers.
When the water is rapidly boiling, season with salt until the water tastes pleasantly salty, then cook the fusilli for 1 minute less than the package directions. Drain, reserving ½ cup of the pasta cooking liquid.
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