Fill a pot with water for the pasta and set it to boil on the stove
In the meantime, add 1 TB olive oil to a large nonstick pan and set on medium high heat.
Once hot, add the sugar snap peas and let cook until the sugar snap peas become blistered (a bit charred) on one side. Put them on a plate to rest.
In the same pan, add 2 TB olive oil and reduce heat to medium low.
Add the sliced shallots and salt, stir for a minute.
Cover the shallots and let them cook, stirring every few minutes so they don’t stick or burn.
Once the shallots start caramelizing, add the pasta to the already boiling water
Add the garlic and butter into the pan with the shallots and let cook for a minute.
Add the blistered sugar snap peas to the same pan
When the pasta is done cooking, reserve 1 cup cooking liquid, then add the cook pasta into the pan with other ingredients and stir them together.
Crumble the goat cheese over the pasta and add a bit of pasta cooking liquid to the pan to create a sauce (you decide how saucy you want it).
Taste then season with salt as needed.
I like to squeeze a bit of lemon of the top of mine, but it’s totally optional. For a little extra heat, sprinkle with red pepper flakes.