Step 1

Cook pasta in a large saucepan of boiling water, following packet directions, until tender.

Step 2

Meanwhile, heat oil in a large frying pan over medium heat. Add leek and garlic. Cook, stirring often, for 5 minutes or until leek is tender. Add stock. Bring to the boil.

Step 3

Add dill, sugar snap and green peas to frying pan. Cover. Cook over high heat for 1 to 2 minutes, or until peas are bright green. Remove from heat.

Step 4

Drain pasta. Return to saucepan. Add pea mixture, basil, ricotta, and salt and lots of black pepper to pasta. Toss gently over medium-low heat until heated through. Spoon into bowls. Serve with crusty bread.