#1 In a large pot, being water to a boil and add salt. Cook pasta until al dente according to the instructions (8-10 minutes) #2 Wash and cut all your produce #3 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) #4 Add asparagus first and stir to cook down until softened (2-3 minutes). After that, 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 #5 Drain cooked pasta, reserving ¼ cup of pasta water. Add cooked pasta to the vegetables. Stir to combine #6 Serve and top with the remaining goat cheese (crumbled) and Urban Meadow Parmesan cheese #7 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.