Heat the oil in a frying pan. Add the garlic and leeks and sauté gently for 8-10 minutes until softened without colouring.
Blanch the spring greens in boiling salted water for 2-3 mins until just wilted, drain well and add to the pan.
Continue cooking for 2mins and stir through the crème fraîche. Scatter over the blue cheese and turn off the heat.
Meanwhile cook the pasta in boiling salted water until al dente, drain, then tip into the pan with the sauce. Stir well and serve.
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