In a pot of salted boiling water, cook the pasta until al dente. Drain.
Meanwhile, in a large skillet over medium-high heat, soften the leeks and asparagus in the oil for 3 minutes, covered, stirring halfway through to ensure that the vegetables do not brown. Remove the lid and cook for another 2 minutes or until the vegetables are crisp-tender. Season with salt and pepper.
Add the pasta to the skillet. Mix well. Serve in bowls. Garnish with the feta, pumpkin seeds and almonds. Serve hot or cold.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.