Spaghetti with sundried tomatoes

Cook the spaghetti according to the instructions on the package. Heat the oil in a frying pan and cook the leek for 3 min. On medium heat.

Add the garden peas and cook for 3 minutes.

Let the tomatoes drain in the meantime. Clean the lemon. Grate the yellow skin of the lemon and squeeze out the fruit.

In a bowl, stir the lemon zest and juice through the mascarpone.

Drain the spaghetti, but collect ½ cup of cooking liquid. Stir in the lemon mascarpone through the spaghetti and add some cooking liquid.

Spoon the spaghetti with the leek, peas, tomatoes and river carriages. Season with pepper and salt.