The key to this decadent Fettuccine Pasta With Saffron Cream recipe is the slow simmered saffron cream sauce but adding in loads of spring vegetables makes it a welcome twist on classic Pasta Primavera!
Make The Saffron Cream Sauce: Heat cream in a small saucepan over medium heat. When it comes to a simmer then remove from heat, add saffron, and set aside until ready to use, at least 10 minutes.
Cook The Pasta: Meanwhile, bring a large pot of heavily salted water to a boil over high heat and prep the vegetables. Cut the leeks in half lengthwise then thinly slice them across into half moon shapes about 1/4-inch thick. Cut the asparagus and snap peas on the bias into 1/2-inch wide pieces; set aside. When water is boiling, stir in the pasta and cook according to the package directions. When pasta is ready, reserve 1 cup of the pasta cooking water, and drain.
Sauté The Leeks And Mushrooms: Meanwhile, heat half of the oil in a large frying pan over medium-high heat. When it shimmers, add leeks, season with salt and pepper, and cook, stirring occasionally, until golden brown. Add remaining oil, stir in the mushrooms, and cook until golden brown.
Add asparagus and snap peas, season with salt and pepper, and cook, stirring occasionally, until bright green and slightly tender, about 2 minutes. Add cream and cook until asparagus is just knife tender, about 1 minute more.
Finish The Pasta: Add pasta to cream sauce in pan and toss with tongs to incorporate the vegetables and coat the noodles in the sauce. Add enough of the pasta water so that each noodles is well coated in the sauce, taste it and add more salt or pepper as desired. When pasta is well coated, add about two-thirds of the tarragon, give it a few more tosses then plate it and sprinkle with remaining tarragon before serving.