INGREDIENTS
3
Leeks, medium green and root dark
6 oz
Mushrooms, wild
1 lb
Pencil-thin asparagus woody ends
4 oz
Sugar snap peas
1/4 cup
Tarragon, fresh
8 oz
Fettuccine
1
Kosher salt and freshly ground black pepper
1
large pinch Saffron threads
2 tbsp
Olive oil, extra-virgin
1 cup
Heavy cream