Step 1

Place half the pepitas, the rocket, basil, parmesan, lemon juice, oil and ½ cup (125ml) water in a food processor; process until smooth. Season to taste.

Step 2

Cook pasta in a large saucepan of boiling salted water until al dente. Drain, reserving ¾ cup (180ml) pasta water.

Step 3

Meanwhile, heat extra oil in a large frying pan over medium heat; cook leek, stirring, for 3 minutes or until tender. Stir in beans and peas; cook for a further 2 minutes, lightly crushing some of the mixture with a potato masher or fork. Season.

Step 4

Stir in the pepita pesto and reserved pasta water until well combined. Add the pasta; toss gently to coat well. Remove from heat; stir through the extra rocket.

Step 5

Serve pasta topped with remaining pepitas, extra basil and extra parmesan. Drizzle with a little more oil, if you like, and serve with lemon wedges.