Cook the Melissa spaghettini in a pan of boiling water with the vegetable cube as per instructions on packet. The melissa spaghettini should be cooked Al Dente. When cooked strain and add a little olive oil to spaghettini to avoid from sticking and leave to cool. Cut the leek into strips and then heat the olive oil in a pan and then add the leek and saute for 3 minutes. Add the turkey strips to the leeks and stir and then add the grated rind of lemon. Add the fresh cream and leave the sauce to simmer and thicken (on a low heat). When the sauce has thickened add this to the cooled spaghettini and toss well (mix well), add salt and pepper and serve.