Creamy Pasta with Leeks, Lemon and Peas

I absolutely love cream sauces, but the heaviness in the dish means it doesn't show up too often in my house.  But after thumbing through a magazine I got inspired to try something different with a cream sauce and the result was a creamy yet light dinner that would be perfect even on a hot day.
 

Creamy Pasta with Leeks, Lemon and Peas

12 oz orecchiette pasta

1 1/2 c. of peas

1 lemon

2 Tbsp olive oil

4 leeks, both the white and light green parts 

1/2 tsp salt

1/4 tsp pepper

1/4 c. heavy cream

1/8 tsp nutmeg

2 Tbsp tarragon

1/4 c. Parmesan cheese

Heat the oil in a skillet and then saute the leeks and salt and pepper until the leeks are tender, about 6-8 minutes.  

Zest the lemon and add the zest to the leek mixture then slice the lemon and squeeze out the lemon juice over the leeks.  

 

Add peas, cream, tarragon, nutmeg and Parmesan cheese and simmer until slightly thickened, about 2-3 minutes.

Serve over pasta