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Bring a pot of salted water to a boil for the shells
In a large pan over medium heat, sauté the garlic and leeks in butter with a sprinkle of salt and pepper for 3-4 mins until leeks are tender
Add the asparagus and sauté for 1-2 mins and then add the peas; cook 1 min until peas are warmed through and then turn off the heat until the pasta is ready
Boil pasta 2 mins less than package directions and then transfer it into the pan with the veggies with a mesh skimmer (save at least 1 cup of the pasta water!)
Turn the heat to medium-low and add the cream cheese along with ½ cup pasta water; mix until the cream cheese melts and then slowly mix in the parmesan; add more pasta water as needed to make the pasta more saucy (I added ½ cup more) and cook until pasta is your desired consistency
Mix in the basil at the end and serve with a drizzle of olive oil on top - enjoy!