Boil water for your pasta. While the water is heating up, chop the mint, parsley, scallions, and shallot.
Once the water is boiling add your pasta. When the pasta is about 1 minute away from being done, add the peas to the pot for 2 minutes.
Strain and place into a large bowl.
Pour the olive oil over the pasta & peas.
Add the lemon zest & juice & arugula. Mix.
Add the scallions, shallot, parsley, & mint. Mix.
Season with salt & pepper. Drizzle as much truffle oil as you like.
Top it off with goat cheese crumbles.
Serve hot & when eating leftover eat cold.
