Recipe by Colu Henry
Start to Finish: 25 minutes
2 tbsp. olive oil
2 leeks, white and pale-green parts, chopped
1 clove garlic, thinly sliced
4 cups low-sodium chicken stock
12 oz. spaghetti
12 oz. asparagus, cut on an angle into 1-inch pieces
2 cups frozen peas
2 cups baby arugula
1/4 cup crème fraîche
1 lemon, zested (about 1 1/2 tsp.)
1/4 cup chopped fresh tarragon
1. In a large deep skillet, heat the oil over medium. Add the leeks and garlic; cook, stirring often, until softened, about 2 minutes. Add the stock, 1/2 cup water, and 2 tsp. salt. Bring to a boil over high. Add the pasta; cook, stirring often, until almost al dente, about 6 minutes.
2. Stir in the asparagus and peas. Cook until the pasta is al dente and the vegetables are crisp-tender, about 3 minutes. Stir in the arugula.
3. Off heat, stir in the crème fraîche, lemon zest, and tarragon; season with salt and pepper.