Pea and leek linguini

Steps

1. Heat the wok with some olive oil. Once hot add the leeks, shallots, asparagus and garlic.
2. In a separate pot cook pasta according to package instructions until just al dente.
3. Sauté leeks before adding the cream, lemon juice, salt and pepper. Simmer for ten minutes.
4. Save a ladle of pasta water and add to the pot with the cream and leeks. Mix well.
5. Add in the nooch, frozen peas, chilli flakes and cooked spaghetti for the final 2 minutes.
6. Season with salt and pepper to taste.