Use either canned peas (in this case, thoroughly drained of their liquid), or frozen or fresh (in this case, briefly blanched in a large pot of salted water)
Rinse, clean and dice the leek, celery, carrot and zucchini
Heat oil in a saucepan over medium heat
Add the vegetables, including the peas, and sauté for about two minutes
Add hot broth and cook for 5 more minutes
Add crushed tomatoes to the vegetables and cook over high heat for 10 minutes, stirring occasionally
Season with salt and pepper
Meanwhile, boil the pasta in a large pot of salted water according to package directions
