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).

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.

Once 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 and the butter has melted, add the sliced leek and season with salt and pepper. Cook until the leek has softened, 4-6 mins, stirring occasionally. Add the garlic and cook for 1 min.

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. Pick the tarragon leaves from their stalks and finely chop (discard the stalks).

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

Once the sauce has reduced, stir the creme fraiche and peas into the leek pan. Simmer until the sauce is thickened and piping hot, 1-2 mins. Add the cooked pasta and toss to combine.

Remove the pan from the heat, then stir through the cheese and remaining tarragon. 

Taste and season with salt, pepper and a squeeze of lemon from a lemon wedge. Add a splash more water if needed. 

Share the pasta primavera between your bowls.

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

Enjoy!