Bring a large saucepan of water to the boil with 1/2 tsp salt for the rigatoni.

Peel and grate the garlic (or use a garlic press). Halve any thick stems of broccoli.

Trim and discard the root and dark green leafy part from the leek. Halve lengthways, then thinly slice.

When boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.

When there are 3-4 mins of cooking time remaining, add the broccoli to the pasta water. 

Once everything is cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Meanwhile, melt the butter (see pantry for amount) with a drizzle of oil in a large frying pan on medium-high heat.

Once the oil is hot, add the sliced leek and season with salt and pepper. Cook until softened, 4-6 mins, stirring occasionally. Add the garlic and cook for 1 min more.

Next, stir in the veg stock paste and water for the sauce (see pantry for amount). Bring to the boil, then lower the heat and simmer until slightly reduced, 2-3 mins.

Meanwhile, zest and cut the lemon into wedges. 

Finely chop the chives (use scissors if easier).

In a small bowl, combine the lemon zest and half the chives. Set your gremolata aside. 

Once the sauce has reduced, stir in the creme fraiche and peas. Bring to the boil and simmer until piping hot, 1-2 mins. Add the cooked pasta and toss to combine.

Remove the pan from the heat, then stir through the cheese, remaining chives and a squeeze of lemon juice. 

Taste and season with salt, pepper or more lemon juice if needed. Add a splash of water if it's a little thick.

Share the pasta primavera between your bowls.

Sprinkle over the chive gremolata to finish. Serve with any remaining lemon wedges for squeezing over.

Enjoy!