Bring a large pot of salted water to a boil. Add the pasta and cook according to the instructions on the packet. In the last 3-4 minutes of the pasta cooking time, add the small broccoli florets directly into the pasta water to tenderise them.

Note: Before draining, scoop out half a mug of the starchy pasta water and set it aside. Drain the pasta and broccoli together.

While the pasta is cooking, heat a tablespoon of olive oil in a large frying pan on a medium heat. Add the sliced leek and gently fry for 4-5 minutes until soft. Add the garlic and stir for 1 minute until fragrant (do not let it burn).

Add the frozen peas to the pan and stir for 1 minute. Turn the heat down to low and add chopped spinach, stirring it in with the warm leeks and peas for about 30 to 60 seconds until it wilts.

Turn the heat off completely. This is key to prevent the sauce from splitting. Tip the hot, drained pasta and broccoli directly into the frying pan with the vegetables.

Add the crème fraîche, the 1 tsp Dijon mustard, and the 50g finely grated mature cheddar or Parmesan to the pan, along with a splash (3-4 tablespoons) of the reserved pasta water.

Using a large spoon, quickly but thoroughly toss everything together for 1 to 2 minutes. The residual heat will melt the cheese while the mustard and pasta water will bind with crème fraîche to create thick sauce that coats the pasta perfectly. If the sauce feels a bit thick, add another (little) splash of pasta water. Stir in the zest of half a lemon and season with salt and black pepper (and fresh basil, if using).

Serve with side salad and garlic bread if preffered.