a) Boil a full kettle. 

b) Meanwhile, trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.

c) Half the lemon (see ingredients for amount). Peel and grate the garlic (or use a garlic press). 

a) Pour the boiled water into a large saucepan with ½ tsp salt and bring back to the boil. 

b) Add the linguine and cook until tender, 10-12 mins.

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

a) Meanwhile, melt the butter (see pantry for amount) in a large frying pan on medium heat.

b) Once melted, add the leek and season with salt and pepper. Cook until softened, 5-7 mins, stirring occasionally.

a) Add the garlic and sugar for the sauce (see pantry for amount) to the leek pan and cook, 1 min.

b) Stir in the creme fraiche, sun-dried tomato paste, veg stock paste and water for the sauce (see pantry for amount).

c) Bring to the boil and simmer until reduced slightly, 2-3 mins.

a) Add the cooked linguine and peas to the sauce. Toss to coat and simmer until piping hot, 1-2 mins. 

b) Stir in the lemon juice and half the cheese, then remove from the heat.

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

a) Share the linguine between your bowls.

b) Sprinkle over the remaining cheese and top with a handful of rocket.