- 12 ounces dried short pasta (penne, fusilli, gemelli, casarecce, etc.)
- extra-virgin olive oil
- 3 large cloves garlic, peeled
- 1 bunch asparagus, tough ends discarded, cut into 2-inch pieces
- 1 cup sugar snap peas
- 1/2 cup frozen peas
- 5 green onions, outer skin peeled and sliced into 1-inch pieces (I discard the last 2-inches of green)
- kosher salt and freshly ground black pepper
- 1/3 cup basil pesto, store-bought or homemade (you may need a little more, to taste)
- 1/3 cup goat cheese crumbles
- for garnish: lemon zest, fresh basil and/or mint, parmesan, and flaky salt
- Bring a big pot of salted water up to boil, then cook your pasta according to package directions.
- Meanwhile, heat 1/4 cup olive oil in the biggest sauté pan you have.
- Thinly slice garlic, then sauté for about 30 seconds. Add sugar snap peas and asparagus and stir. Cook for about 2 minutes.
Add peas and green onions, and cook for about 1 minute. If pasta isn't quite ready, turn heat off.
- When pasta is ready, use a large slotted spoon to transfer the pasta directly from the boiling water into the sauté pan with veggies. If some of the pasta water comes along with it, no worries: the starch in the water is great for helping the sauce cling onto the noodles.
- Give everything a liberal pinch of salt to taste, and several grinds of black pepper.
- Add about 1/3 cup pesto to the pan, and use a big spoon to stir everything around and coat the noodles.
- Drizzle with a little olive oil and the goat cheese, then toss it all together and transfer to a serving bowl.
- Garnish with lemon zest, basil and/or mint if using, grated parmesan, and a big pinch of flaky salt. Eat!