Pour the oil into a medium preheated saucepan over medium high heat and cook the ginger for 2 minutes. Add the leek and cook for 3 minutes or until wilted. Stir in the stock and dill and bring to a boil. Add the peas and bring back to the boil. Remove from the heat. Pour into a blender and puree until smooth - about 5 minutes. Add the cornflour slurry, return to the heat and stir until thickened - about 1 minute. To serve, add salt and cayenne, and toss with your pasta of choice.
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