Dust with cocoa powder and tap out excess..

Set aside.. Return cooking water in pot to a boil over high.Add pasta, and cook according to package directions for al dente, adding peas during final 45 seconds cook time.

Drain, reserving 1/2 cup cooking water in a small heatproof bowl.Return pasta and peas to dry pot.Add pureed leek mixture to pasta mixture, and toss together, adding reserved cooking water as needed, 1/4 cup at a time, until sauce is loose and creamy.

Add lemon juice and additional salt to taste; toss together.Divide pasta evenly among 4 bowls, and garnish with chives and vegan Parmesan, if using.. Save.(Keep screen awake).

1 cup Ruby Port or Madeira.

1 cup dry red wine.Set aside.. Make the salad:.

Arrange tomatoes, cucumber, and corn on a platter or shallow serving dish.Scatter scallions over top, and drizzle with 1/4 cup vinaigrette.

Top with basil, and garnish with flaky sea salt and black pepper.Serve with remaining vinaigrette on the side..