While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the asparagus and peas and sautéed until crisp-tender, about 4-5 minutes. Remove from the skillet and set aside.
Heat the olive oil over medium heat. Add the garlic and cook for 30 seconds until fragrant. Sprinkle in the flour, and whisk until combined. Slowly add in the broth and milk, whisking until the mixture is smooth.