In a large pot, being water to a boil and add salt. Cook pasta until al dente according to the instructions (8-10 minutes)
Wash and cut all your produce
While the pasta is cooking, heat Urban Meadow olive oil in a large skillet over medium high heat. Melt down butter. Add minced garlic and cook until fragment (1-2 minutes)
Add asparagus and stir to cook until softened (2-3 minutes). Add in peas and arugula. Sauté until vegetables are tender but still bright (1-2 minutes). Season with Urban Meadow Iodized Salt & pepper to taste. Add lemon juice and zest and stir to combine
Drain cooked pasta, reserving ¼ cup of pasta water. Add cooked pasta to the vegetables. Stir to combine
Serve and top with the remaining goat cheese (crumbled) and Urban Meadow Parmesan cheese
Tip: For creamier pasta sauce, add 3 oz of goat cheese with the cooked pasta into the vegetables. Slowly add pasta water until you achieve a creamy saucy consistency
