How to Make It
Fill a large Dutch oven with water; bring to a boil over high. Add asparagus, snap peas, and green peas; cook until bright green, about 3 minutes. Using a slotted spoon, transfer vegetables to a colander; rinse vegetables well with cold water.
Add pasta to boiling water; cook according to package directions for al dente. Drain pasta.
Heat oil in Dutch oven over medium. Add garlic; cook, stirring constantly, until fragrant, about 30 seconds. Whisk together milk and flour in a bowl. Add milk mixture to garlic; bring to a boil. Cook, stirring occasionally, until slightly thickened, about 1 minute. Add cream cheese, salt, and pepper; whisk until cream cheese melts. Reduce heat to low; stir in pasta and pea mixture. Remove from heat; let stand 5 minutes (sauce will thicken upon standing). Top with arugula and shaved cheese.