Step 1

Bring a large pot of salted water to a boil and cook the pasta al dente, as directed on the package.

Step 2

While the pasta is cooking, pre-heat a large skillet over medium heat. Add the butter and gently cook leek for about 4 to 5 minutes, until soft but not brown. Season with salt, pepper and the dried tarragon.

Step 3

Stir in the peas (if you are using fresh peas; if you are using frozen peas, you can add them to the pasta water just before draining) and asparagus and cook for another 3 to 4 minutes.

Step 4

Add the heavy cream to the pan, bring to a simmer and then turn off the heat.

Step 5

Reserve 1 cup of pasta water and then drain the cooked pasta. Add the pasta to the skillet with the vegetables. Add the parsley, lemon juice and zest and loosen the pasta if desired with some of the reserved pasta water. Season to taste with salt and freshly ground black pepper.

Step 6

Serve in pasta bowls. Sprinkle with more fresh parsley, more lemon zest and Parmesan cheese on top.