Linguine with Spring Vegetables

This might be my new favorite pasta. Does anyone else subscribe to Everyday Food? The latest issue has 10 different pasta recipes which all look delicious, but this was first on my list to try. It's also a one pot meal- my favorite! I did add a little parmesan cheese because doesn't everything taste better with cheese?

Linguine with Spring Vegetables

• Coarse salt and ground pepper
• 3/4 pound linguine
• 1 pound asparagus (tough ends removed), cut into 1-inch lengths
• 1 medium zucchini, halved lengthwise (quartered if large) and thinly sliced
• 4 ounces sugar snap peas (stem ends trimmed), halved
• 1/2 cup heavy cream
• 1 tablespoon butter, cut into pieces
• 2 tablespoons fresh tarragon leaves

1. 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.
2. 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 tarragon.