Cook the vegetables

Bring a large pan of salted water to the boil. Place a steamer or heatproof colander over the pan and steam the asparagus and peas until just tender. Set aside.

Cook the pasta

Add the pasta to the boiling water and cook according to packet instructions. Before draining, reserve a mug of the pasta cooking water.

Soften the leeks

Meanwhile, heat the olive oil and butter in a large frying pan. Add the sliced leeks and cook gently for around 5 minutes until soft but not browned.

Make the sauce

Stir in the fromage frais or crème fraîche over a low heat. Warm gently and keep stirring so the sauce stays smooth. Add the cooked  vegetables.

Toss everything together

Add the drained pasta to the pan and toss everything together. Use a splash of the reserved pasta water to loosen the sauce if needed.

Serve

Season with salt and black pepper, then serve with parmesan shavings and a drizzle of olive oil.