Taste

Linguine with Spring Vegies

Ingredients

Coarse salt and ground pepper

350g linguine

450g asparagus (tough ends removed), cut into 2cm lengths

1 medium zucchini, halved lengthwise (quartered if large) and thinly sliced

100g sugar snap peas (stem ends trimmed), halved

1/2 cup heavy cream

1 tablespoon butter, cut into pieces

2 tablespoons fresh tarragon leaves

Directions

In a large pot of boiling salted water, cook pasta 4 minutes short of al dente; add asparagus, zucchini, and snap peas. Cook until vegetables are crisp-tender, about 3 minutes. Reserve 1/2 cup pasta water; drain pasta mixture, and set aside.
In the same pot, bring cream and butter to a simmer. Toss in pasta mixture and enough pasta water 

to create a thin sauce (it will thicken as it stands). Season with salt and pepper, and top with fresh tarragon.