Chop garlic and leeks.

Fry the leeks over medium heat with olive oil, after a couple of minutes add the garlic and cook until fragrant (around 2 mins)

Add spinach and cook until it wilts.

To a blender, transfer the cooked leeks, garlic and spinach. Add mint, lemon juice, chia seeds, almonds and olive oil.

Cook pasta and save around a cup and a half of pasta water.

Add the pasta water to the blender to smooth out consistency.

Mix everything and top with cherry tomatoes, lemon zest and extra virgin olive oil.