Ingredients
400g tortiglioni, rigatoni or penne pasta 
1 tbsp olive oil 
15g butter 
300g leeks, cut in half lengthways and sliced to roughly 1cm 
2 garlic cloves finely chopped 
200g frozen petit pois peas 
275g ready cooked chicken, shredded 
125g mascarpone 
1 stock pot, chicken or vegetable 
25g finely grated parmesan 
1 tbsp lemon juice 
Pepper 

Method
Put on a large pan of heavily salted water.  Cook the pasta according to the packet instructions. 

Meanwhile put 1 tbsp oil and the butter on a medium high heat, add the leeks to the pan and cook for 5-7 minutes, stirring often to stop them sticking.  When the leeks have broken down and are soft add the garlic and cook for an additional minute.  Add the peas and stock pot and cook for a couple of minutes. 

Stir through the chicken, mascarpone and ½ cup of pasta water and the parmesan and stir until fully melted together.  Reduce the heat a little so that the mixture does not stick to the bottom and keeps warm until the pasta is ready. 

When the pasta is ready, take another ½ cup of the pasta water out and put the drained pasta into the creamy mix and stir.  If the sauce is not silky smooth and doesn’t coat the pasta nicely then add the additional ½ cup of water, it should not be drowning in sauce, the pasta just needs to be coated.   

Generously season with the black pepper and add the lemon juice.  Check the seasoning and adjust if necessary.  Serve hot with an additional sprinkling of parmesan if wanted. 

Variation: 
Make this veggie by increasing the leeks to 450g and removing the chicken.