Creamy Pasta with Leeks, Peas and Parmesan

Cook the pasta according to package directions, adding the peas during the last 2 minutes of cooking; drain. Meanwhile, using a vegetable peeler, remove 4 strips of zest from the lemon and thinly slice on a diagonal. Heat the oil in a large skillet over medium heat. Add the leeks, 1/2 tsp salt and 1/4 tsp pepper and cook, stirring occasionally, until tender, 6 to 8 minutes. Add the cream, lemon zest and nutmeg, if using, and simmer until slightly thickened, 2 to 3 minutes. Add the pasta and peas to the skillet and toss to combine; fold in the tarragon. Sprinkle with the Parmesan before serving.