Creamy Spaghettini with Leeks, Peas and Asparagus | Blue Jean Chef - Meredith Laurence

Ingredients

• 12 ounces spaghettini or thin spaghetti
• 3 tablespoons unsalted butter
• 2 cups sliced leek (sliced ¼-inch thick (about 1 -2 leeks))
• Salt and freshly ground black pepper
• 1½ teaspoons dried tarragon
• 1 cup heavy cream
• ¾ cup fresh peas (or frozen)
• ¾ cup sliced asparagus (½-inch slices – about ½ bunch)
• 2 tablespoons chopped fresh parsley
• ½ lemon (zest and juice)
• Grated Parmesan cheese (for serving)