Boil a big pot of water; add the asparagus, sugar snap peas and green peas. Cook for about 3 minutes or until bright green. Using a slotted spoon, transfer the veggies to a colander, rinse the veggies, rinse the veggies well with cold water.
Add pasta to boiling water; cook according to package instructions or until al dente. Drain the pasta.
Whisk flour and milk in a small bowl. Set aside.
Heat oil in the same pan, add garlic and cook for 30 seconds.
Add the milk mixture to the pan and bring to a boil. Cook, stirring occasionally until the sauce thickens, about 1 minute.
Add cream cheese and season with salt and pepper. Whisk until cream cheese is melted.
Reduce the heat and add the cooked pasta and the veggies. Mix well and remove from heat. Set aside for 5 minutes. Top with arugula or spring mix and shaved cheese.