Prepare the vegetables as instructed in the ingredients list (leeks, garlic, white beans, preserved lemon, snap peas, asparagus, peas) & set everything aside in separate bowls (or side‐by‐side on a big chopping board / serving platter).
Bring a kettle of water to the boil & set a large shallow pan (preferably enamel or non‐stick to stop the pasta from sticking to the bottom) over a low‐medium heat. Once hot, drizzle in a little olive oil & add the leeks & garlic. Cook until soft & creamy (but not browned), stirring often. Once soft, add the wine, scraping up any bits stuck to the bottom of the pan & allow to bubble away for a few minutes to cook off some of the alcohol.
Now add the pasta, white beans (if using), preserved lemon rind, 100ml olive oil, juice of 1/2 lemon, nutritional yeast, 2 tsp sea salt & a few good cracks of black pepper. Pour over 1 litre of boiling water from the kettle and turn the heat up to high to get the water simmering. Once the water is bubbling away happily, reduce the heat a little to medium – high (you don't want it bubbling too fiercely) and allow to simmer for about 6 minutes, making sure to toss the pasta around often & scraping the bottom of the pan. If during this cooking time the water evaporates too quickly, add a little splash of extra boiling water to help the pasta to cook through.
After 6 minutes (the pasta should be nearing al dente, and there should not be a great deal of water left) add the sugar snap peas & asparagus, tossing them together with the pasta. Simmer another 2 minutes, until the water & olive oil has turned into a sauce & the vegetables are just tender but still crunchy (tossing very often now as the water should have mostly cooked down meaning it will be more likely to stick), then add the baby peas & cook for a further 30 seconds for fresh peas or 1 minute for frozen peas. Remove from the heat & stir through the mint.
Allow to sit for a couple of minutes, taste for seasoning, add a little extra water or olive oil if the pasta is at all dry (you want it to have a super silky sauce) then serve in big tangles, topped with the almonds & perhaps an extra drizzle of olive oil and a few fresh mint leaves.