Pasta Prima-Verde!

Ingredients

• 2 tablespoons olive oil
• 1 leek large, mostly green parts, thinly sliced in rings
• 6 tablespoons dry white wine
• 1 cup greek style yogurt
• 2 teaspoons vegetable bouillon
• 1 pinch nutmeg
• 3 tablespoons chopped fresh mint
• 1/2 lemon juiced and zested
• 1/2 lemon thinly sliced
• 6 ounces broad beans fresh, shelled
• 1 bunch asparagus cut diagonally in 1-inch pieces
• 12 ounces bow-tie pasta farfalle
• 1 bunch swiss chard baby, stem in and steamed
• 1 pound chicken breast sliced into bite size pieces
• 1 cup frozen peas