Heat covered 6-quart pot of water to boiling on high. Add 2 teaspoons salt.
In an 8- to 10-inch skillet, combine walnuts, garlic, and oil. Cook on medium until golden and fragrant, stirring occasionally. Stir in 1/8 teaspoon each salt and freshly ground black pepper.
Add pasta to boiling water in pot. Cook 1 minute less than minimum time that label directs, stirring occasionally. Add peas; cook 1 minute longer. Reserve 1 cup pasta cooking water. Drain pasta and peas; return to pot. Add goat cheese, 1/2 cup cooking water, 1/4 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. If mixture is dry, toss with additional cooking water. To serve, top with garlic-and-walnut mixture.
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