Straight to the top of the class if you know that primavera is the Italian word for spring. But the real gold star goes to this vibrantly vegetal pasta that's a quick-cook snapshot of the season's sweet leeks, asparagus and snow peas. Keep their colour and their crispness in a lemon-hued cream sauce that's so fresh and so clean.
Cut green top from leek and discard. Halve leek lengthwise, rinse under cold water and finely slice. Peel and crush garlic. Heat oil in a frypan over medium heat. Add leek, garlic and a pinch of salt and cook, stirring occasionally, for 4–5 minutes or until softened. While leek is cooking, continue with step 2.
Cook pasta in a saucepan of salted, boiling water for 9 minutes or until al dente. Drain and reserve 60ml (¼ cup) cooking water.
Finely zest lemon. Snap woody ends from asparagus, discard, and and cut asparagus into thirds. Cut snow peas into matchsticks. Add asparagus, snow peas and lemon zest to frypan and cook, stirring occasionally, for 2–3 minutes or until asparagus is just tender.
Add cream to frypan and crumble in stock cube. Stir to combine and simmer for 3–4 minutes or until sauce is reduced slightly and stock cube has dissolved.
Reduce heat to low. Add pasta and reserved cooking water to frypan with most of the parmesan and stir with tongs to coat pasta in sauce. Season with salt and pepper.
Cut lemon into wedges. Chop chives and fold through pasta. Toss salad leaves with your favourite dressing. Divide pasta between bowls, top with remaining parmesan and serve with lemon wedges and salad on the side.