Start by prepping your leek and garlic so you can have it ready to go into the pan for the sauce (as it comes together quite quickly). Cut off the dark green top of the leek, slice down the middle lengthwise and wash thoroughly. Slice down the middle again and then cut into quarter moons. Finely chop the 2 cloves of garlic.

Meanwhile, in a pan over medium heat, add the olive oil and butter until melted. Sautée the chopped leeks and garlic for about 5 minutes until slightly softened, stirring often. Season with salt and pepper.

Deglaze the pan with white wine and broth and let this reduce while occasionally stirring. Add in the peas and cook until tender (about 5 minutes). If using frozen peas, let the wine and broth reduce for about 3-4 minutes and then add in the frozen peas for about 2-3 minutes more.

Add in the al dente pasta directly to the sauce, along with a ladle of the starchy pasta water and let this all come together over medium-high heat. Finish with cream and parmesan and stir to combine.