Step 1

Bring a big pot of salted water up to boil, then cook your pasta according to package directions.

Step 2

Meanwhile, heat 1/4 cup olive oil in the biggest sauté pan you have.

Step 3

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.

Step 4

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.

Step 5

Give everything a liberal pinch of salt to taste, and several grinds of black pepper.

Step 6

Add about 1/3 cup pesto to the pan, and use a big spoon to stir everything around and coat the noodles.

Step 7

Drizzle with a little olive oil and the goat cheese, then toss it all together and transfer to a serving bowl.

Step 8

Garnish with lemon zest, basil and/or mint if using, grated parmesan, and a big pinch of flaky salt. Eat!