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 your pan of water is boiling, add the rigatoni 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 hot, add the leek and season with salt and pepper. Cook, stirring occasionally, until softened, 4-6 mins.

Add the garlic and cook for 1 min more.

Pour in the vegetable 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 water in the leek pan has reduced, stir through the creme fraiche and peas. Simmer until thickened and piping hot, 1-2 mins.

Add the cooked pasta and toss to combine, then remove from the heat. Stir through the cheese and remaining tarragon. 

Season with salt, pepper and a good squeeze of lemon juice. 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!