Step 1

Cook pasta in large saucepan of boiling salted water until al dente. Drain, reserving 1/3 cup cooking liquid.

Step 2

Meanwhile, heat oil in a large deep frying pan over medium heat. Cook leek and garlic, stirring, for 3 minutes or until leek softens. Add wine. Cook for 3 minutes or until almost evaporated.

Step 3

Add prawns and asparagus. Cook for 2 minutes or until prawns just change colour. Add cream and reserved cooking liquid. Bring to a simmer. Add parmesan and tarragon. Stir until smooth. Season. Add pasta, zucchini and peas. Stir until peas are tender.

Step 4

Top with extra tarragon. Serve.