Spring Primavera Pasta With Goat Cheese

• 225 grams spaghetti spelt
• 2 cups sugar snap peas trimmed
• 450 grams asparagus trimmed and cut in 2-inch, 5 cm lengths
• 2 teaspoons olive oil
• 4 cloves garlic minced
• 1/4 teaspoon pepper flakes
• salt
• 1 pinch nutmeg
• 1 cup frozen peas
• 1 tablespoon all purpose flour
• 1 cup milk
• 1/4 cup soft goat cheese crumbled
• 1/2 teaspoon grated lemon zest
• 4 teaspoons lemon juice
• 1/4 cup chopped fresh chives
• 6 fresh basil leaves torn
• 2 tablespoons chopped fresh mint

1. In large pot of boiling lightly salted water, cook spaghetti according to package directions, adding sugar snap peas and asparagus during last 2 minutes of cooking. Reserving 1 cup of the cooking liquid, drain.
2. In large nonstick skillet, heat oil over medium heat; add garlic, hot pepper flakes, salt, pepper and nutmeg; cook for 1 minute. Stir in peas. Sprinkle with flour; cook, stirring constantly, for 1 minute. Stir in milk and 1/2 cup of the reserved cooking liquid; bring to boil. Reduce heat and simmer, stirring occasionally, until slightly thickened, about 5 minutes.
3. Stir in half of the goat cheese until melted. Stir in pasta mixture, lemon zest, lemon juice, half of the chives, the basil, mint and enough of the remaining cooking liquid to coat; cook, stirring, for 1 minute. Scrape into dish; sprinkle with remaining cheese and chives.

spelt, sugar snap peas, lengths, olive oil, garlic, pepper, salt, nutmeg, frozen peas, flour, milk, goat cheese, lemon zest, lemon juice, fresh chives, fresh basil, fresh mint

Taken from www.yummly.com/recipe/Spring-Primavera-Pasta-With-Goat-Cheese-1110688 (may not work)