11.   Linguine with Spring Vegetables

Preparation Time: 10 minutes

Serves: 4

Hands-on time: 12 minutes

INGREDIENTS

• Salt and ground pepper
• ¾ pound of linguine
• 1 pound finely cut asparagus
• One medium thinly sliced zucchini
• 4 ounces peas
• ½ cup heavy cream
• One tablespoon of butter that is cut into pieces
• Two tablespoons of fresh tarragon leaves

DIRECTIONS

In a large pot filled with boiling salted water, cook the pasta for 4 minutes. Add asparagus, snap peas and zucchini to the same pan. Cook until the vegetables appear crisp-tender (about 3 minutes). Drain pasta mixture and set it aside. In the same pan, add the butter and bring to a simmer. Toss in the pasta mixture and add enough pasta water to create a thin sauce. Season the dish with salt and pepper and garnish it with tarragon.