For the pasta:
16 ounces fusilli pasta
3 tablespoons olive oil
1 small leek, thinly sliced, washed and drained
9 ounces asparagus, trimmed and halved
11 ounces frozen peas, thawed
8 ounces cherry tomatoes, quartered Salt Freshly ground black peppercorns To serve:
5 tablespoons grated parmesan, for sprinkling
1 sprig thyme
