Summer Lemon, Leek and Pea Linguine

a) Pour the boiled water into a large saucepan with 0.5 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, lemon zest 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 and pepper if needed. Add a splash of water if it's a little dry.