Spring Vegetable Alfredo

Heat olive oil in a high-sided skillet or Dutch oven over medium heat.

Salt and pepper the chicken cubes. Add it into the Dutch oven and cook until browned and cooked through. Remove to a plate or bowl.

Rinse the sliced leek thoroughly to remove any grit. Add the leek to the Dutch oven and cook to soften. Add extra oil if needed. Remove pot from heat.

Blanch the asparagus in a pot of salted water for 2-3 minutes until crisp tender. Then remove the asparagus from the water and put it into a bowl of ice water.

Cook the pasta in a pot of boiling salted water, according to package instructions. Then drain it and set aside.

Prepare the sauce. Heat cream in a saucepan over medium heat until slightly thickened, about 5 minutes. Add lemon zest, a generous amount of pepper, and a pinch of salt. Add the Parmesan cheese and butter, and stir the sauce until it is smooth.

In the Dutch oven with the leeks, combine the chicken, drained pasta, peas, asparagus, and sauce. Heat for about 5 minutes until the peas are cooked and everything is warmed through.

Serve in bowls topped with more Parmesan cheese and chopped green onions.