Created by ImPat on September 16, 2018
Step 1: Cook poasta in a large saucepan of boiling salted water until al dente and the drain but reserving 1/3 cup of cooking liquid.
Step 2: Meanwhile, heat oil in a large deep frying pan over medium heat and cook leek and garlic, stirring, for 3 minutes or until leek softens and then add wine and cook for 3 minutes or until almost evaporated.
Step 3: Add prawns and asparagus and cook for 2 minutes or until prawns just change colour and then adde cream and reserved cooking liquid and bring to a simmer and then add parmesan and tarragon and stir until smooth.
Step 4: Season and then add pasta, zucchini and peas and stir until peas are tender.
Step 5: Tops with extra tarragon and serve.