Goat Cheese Pasta with Spring Vegetables

1. Cook pasta in a pot of very salty water according to package instructions for al dente. Drain and set aside.

2. In a large saucepan, heat olive oil over medium heat.

3. Add asparagus, onion and garlic into the oil and sauté until fragrant, about two minutes. Add salt, pepper, and flour and stir until the flour has absorbed all of the oil, to form a roux. Cook an additional one minute.

4. Stir in the milk a little at a time, mixing well between each addition to work out any lumps of flour.

5. Bring sauce to a simmer, then let it thicken by simmering an additional 2-3 minutes.

6. Remove sauce from heat.

7. Stir in Parmesan cheese, goat cheese and green peas. Stir until cheese has melted.

8. Add pasta into the sauce and toss to coat.

9. Top with extra crumbled goat cheese and serve immediately.