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