Meat Free BLT Spaghetti with Butter Lettuce, Leek and Tomato

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1 pound spaghetti

2 heads butter lettuce

1/2 cup flat-leaf parsley

1/2 cup basil leaves or 1/4 cup tarragon leaves

1/4 cup mint leaves

1/4 cup lightly toasted pine nuts or slivered almonds

2 teaspoons lemon zest

Salt and freshly ground black pepper

A generous handful grated Parmigiano-Reggiano, plus more for serving

1/4 to 1/3 cup extra-virgin olive oil, plus 2 tablespoons

2 large or 4 small leeks, halved lengthwise, thinly sliced into half moons on an angle, washed and dried

3 to 4 cloves garlic, grated or chopped

1 pint grape tomatoes

1/2 cup dry white wine

1/2 lemon, juiced