Filled with the vibrancy of spring vegetables, this quick-cook dish is a lighter alternative to tomato-based pasta. Sweet leek, asparagus and snow peas keep their colour and crispness in a lemon-hued cream sauce that makes for fresh midweek cooking.
Cut green top from leek and discard. Halve leek lengthwise, rinse under cold water and finely slice. Crush garlic. Heat oil in a large frypan over medium heat. Add leek, garlic and a pinch of salt and cook, stirring occasionally, for 4-5 minutes or until softened.
Meanwhile, cook pasta in a saucepan of salted, boiling water for 9 minutes or until al dente. Drain and reserve 40ml (2 tablespoons) cooking water.
Finely grate zest of lemon. Snap woody ends from asparagus, discard, and and cut asparagus into thirds. Cut snow peas into matchsticks. Add asparagus, snow peas and lemon zest to frypan and cook, stirring occasionally, for 2-3 minutes or until asparagus is just tender.
Add cream to frypan and crumble in stock cube. Stir to combine and simmer for 3-4 minutes or until sauce is reduced slightly and stock cube has dissolved.
Reduce heat to low. Add pasta and reserved cooking water to frypan with most of the parmesan and stir with tongs to coat pasta in sauce. Season with salt and pepper.
Cut lemon into wedges. Chop chives and fold through pasta. Toss salad leaves with your favourite dressing. Divide pasta between bowls, top with remaining parmesan. Serve with lemon wedges and salad on the side.