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Make Ahead Tip: Prepare through Step 4 and refrigerate for up to 1 day; uncover and let stand at room temperature for 30 minutes before topping and baking (Step 5).
12 oz whole-wheat rotini
5 T extra-virgin olive oil, divided
2 C sliced leeks, white and light green parts only
1 lb asparagus, trimmed and cut into ½-inch pieces
2 cloves garlic, minced
1½ C peas, fresh or frozen (thawed)
5 T all-purpose flour
4 C reduced-fat milk
2 tsps dry mustard
1 tsp salt
½ tsp ground pepper
2 C shredded Gruyère or fontina cheese
1 T chopped fresh tarragon
⅔ C whole-wheat panko breadcrumbs
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