Spring Fettucini with Leeks and Peas (and Lima Beans!)

I was looking to make a particularly spring-like Easter dinner and found this recipe from Real Simple. The leeks are so flavorful -- this dish really does taste like spring! Wine suggestions welcomed!

Ingredients:
12 ounces fettucini
2 leeks, halved lengthwise and slice into crescents
2 tablespoons olive oil
3/4 cup heavy or light creme (I used light)
1 10-ounce package frozen peas
1 10-ounce package frozen lima beans
tarragon
parmesan cheese (about 1/4 cup)
salt and pepper to taste

Once you've prepared the leeks, begin by sautéing them in the olive oil for about 8 to 10 minutes. You'll want to use a large sautee pan, because you'll use the same pan for the pasta later on. While you are preparing the leeks, you can boil the pasta. When the leeks look tender, add the creme, and the let the mixture thicken. I added about 1 teaspoon of salt and a healthy sprinkling of black pepper, as well. When the pasta is almost ready, add the frozen peas and lima beans. Drain and add the pasta mixture to the leeks and cream. Add tarragon and cheese. Enjoy!