Pasta with Fresh Peas and Haricots Verts in a White Sauce

• 1 cup Fresh Peas (you May Use Frozen If You Can't Find Fresh, But Never Canned Peas!)
• 1 cup Fresh French Green Beans (once Again, You Can Use Frozen If You Can't Find Fresh, But Should Never Use Canned Beans!)
• 1 cup Pasta (I Like Shells, Since They Hold The Sauce Well)
• 1 Tablespoon Butter
• 2 cloves Garlic, Minced
• 1 whole Shallot, Minced
• 1 Tablespoon Flour
• 1/2 pints Whole Milk
• 1/2 whole Lemon, Juiced
• 1/2 cups Grated Cheese (A Mixture Of Parmesan, Swiss And Provolone Would Be Nice, But It's Up To You!)
• 1 pinch Salt And Pepper, to taste
• 1 pinch Parsley
• 1 teaspoon Dried Thyme
• 1/4 teaspoons Ground Nutmeg
• 1 pinch Chili Powder

1. Break the ends off the green beans and break them into small pieces about 1 inch long.
2. Sort the fresh peas, throwing out any non-pea materials and bad peas.
3. In a large pot, add the green beans and peas to boiling water, allowing them to cook until nearly done.
4. Add the pasta and cook together until the pasta, green beans and peas are cooked through.
5. Meanwhile, melt the butter and saute the minced garlic and onion until translucent, not allowing them to turn brown.
6. Add the flour and make a roux.
7. When the roux is cooked, add the milk and bring to a light boil.
8. Let the sauce lightly boil until thickened.
9. Add juice of half a lemon, cheese, salt, pepper, parsley, thyme, nutmeg and a small pinch of chili powder.
10. When both the pasta mixture and the sauce are finished, drain the pasta mixture and add it to the sauce, stirring to coat.
11. Serve and enjoy.

fresh peas, again, pasta, butter, garlic, shallot, flour, milk, lemon, grated cheese, salt, parsley, thyme, ground nutmeg, chili powder

Taken from tastykitchen.com/recipes/main-courses/pasta-with-fresh-peas-and-haricots-verts-in-a-white-sauce/ (may not work)