Bring a large pot of salted water to a boil and cook the pasta according to package instructions, until al dente. Drain, reserving about 100 ml of the pasta cooking water.

While the pasta cooks, heat the olive oil in a large skillet over medium heat.

Add the minced garlic and cook for 1 minute until fragrant.

Add the leek (if using) and cook for another 2-3 minutes until softened.

Add the asparagus, peas, and broad beans to the skillet and cook for about 5–6 minutes, until just tender.

Add the zucchini and cook for another 2 minutes until the zucchini is tender but still vibrant.

Season the vegetables with salt and freshly cracked black pepper.

Add the cooked pasta to the skillet with the vegetables. Toss gently to combine, adding a bit of the reserved pasta water if needed to help loosen the mixture.

Stir in the chopped basil, mint, lemon zest, and lemon juice. Adjust seasoning with salt and pepper to taste.

Divide the pasta among plates or bowls. Top with grated Pecorino Romano cheese (optional) and a few fresh basil or mint leaves.

Serve warm and enjoy the freshness of the season!