Pasta with Fresh Peas and Haricots Verts in a White Sauce

Break the ends off the green beans and break them into small pieces about 1 inch long. Sort the fresh peas, throwing out any non-pea materials and bad peas.

In a large pot, add the green beans and peas to boiling water, allowing them to cook until nearly done. Add the pasta and cook together until the pasta, green beans and peas are cooked through.

Meanwhile, melt the butter and sauté the minced garlic and onion until translucent, not allowing them to turn brown. Add the flour and make a roux. When the roux is cooked, add the milk and bring to a light boil. Let the sauce lightly boil until thickened. Add juice of half a lemon, cheese, salt, pepper, parsley, thyme, nutmeg and a small pinch of chili powder.

When both the pasta mixture and the sauce are finished, drain the pasta mixture and add it to the sauce, stirring to coat.

Serve and enjoy.