- Thinly slice leeks. Snip the thyme.
- In Dutch oven, cook spaghetti in boiling, lightly salted water according to package directions, adding green beans during last 5 minutes of cooking. Drain pasta mixture in colander.
- In same Dutch oven; cook leeks and walnut in hot oil and butter for 3 to 4 minutes or until leeks are tender and walnuts are lightly toasted. Stir in pasta mixture and thyme; heat through.
- Transfer mixture to serving platter. Sprinkle with goat cheese and pepper.