Spring Vegetable Soup

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1/4 pound pasta, such as farfalloni or orecchiette

1 tablespoon unsalted butter

1 tablespoon extra-virgin olive oil

1 large leek, white and tender green part only, thinly sliced

6 cups chicken stock or canned low-sodium broth

1/2 pound sugar snap peas, halve diagonally

10 ounces baby spinach

1 tablespoon fresh lemon juice

2 teaspoons lemon zest

Salt and freshly ground pepper

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