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Export 8 ingredients for grocery delivery
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!
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