Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions adding the sugar snap peas for the last minute of cooking.
Before draining, reserve ½ cup of the pasta water. Drain the pasta and vegetables and set aside in pot.
Next, heat the olive oil in a large skillet over medium high heat. Add the garlic and chili flakes and stir until fragrant, about 30 seconds. Add the Veggie Power Blend and sauté for 2 minutes. Add the tomatoes and cook for another 2 minutes. Add the reserved pasta water, season with salt and pepper and pour the mixture over the pasta and snap peas. Add the mint, parmesan and crumbled goat cheese and toss to combine. Season with additional salt if necessary.
Serve immediately.
