In a large pot or heavy-bottom pot (like a dutch oven), sauté leeks and asparagus until leeks are softened.
Add pasta to the pot, stir around then add vegetable broth.
Bring liquid to a boil, cover, and cook for 13-15 minutes, or until pasta is cooked through.
Add the peas then stir in the sundried tomatoes.
Let pasta sit for 10 minutes to let the remaining liquid, if any, absorb.
Serve warm.
Notes
To clean leeks, slice the leeks then add them to a large bowl of water and let soak for 5 minutes, agitating them around in the water every now and then. Any dirt will sink to the bottom of the bowl.