Ingredients:

· 1 package (16oz.) fettuccine

· 1 cup frozen peas

· 8 fresh asparagus spears

· ¼ cup extra virgin olive oil

· 4 small onions, finely chopped

· 1 medium leek (white portion only)

· 3 garlic cloves, minced

· 1 cup heavy whipping cream

· 2tsp grated lemon zest

· ¼ cup lemon juice

· ½ tsp salt

· ¼ tsp pepper

· 1 cup fresh arugula

· ½ cup grated Parmesan cheese

· 3tbsp minced spring onions (green part)

· Chopped fresh basil

Method:

Cook pasta according to package directions, adding peas during last two minutes. Meanwhile, using a vegetable peeler, cut asparagus into very thin lengthwise strips. Drain pasta mixture, set aside. In a large skillet, heat oil over medium heat. Add onions; cook and stir for three minutes. Add leeks, asparagus and garlic; cook and stir until vegetable are crisp-tender, three to four minutes.

Turn heat to low. Stir in cream, lemon zest, lemon juice, salt and pepper. Cook, stirring occasionally, until heated through. Stir in pasta mixture, arugula, Parmesan and green onions. Sprinkle with basil and, if desired, additional Parmesan cheese before serving.