Asparagus lemon spaghetti with peas

Ingredients

• 150g wholemeal spaghetti
• 160g asparagus, ends trimmed and cut into lengths
• 2 tbsp rapeseed oil
• 2 leeks (220g), cut into lengths, then thin strips
• 1 red chilli, deseeded and finely chopped
• 1 garlic clove, finely grated
• 160g frozen peas
• 1 lemon, zested and juiced, plus wedges to serve

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