Fresh Fettuccine Pasta with Sugar Snap Peas & Arugula Pesto

Fresh Fettuccine Pasta

with Sugar Snap Peas & Arugula Pesto

30 MIN
2 Servings
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From the Test Kitchen

Though we may not think of salad greens as a seasonal item, some leafy greens are at their absolute best in spring. Peppery arugula, which is actually in the cabbage family, has its peak season as the weather begins to warm. We’re taking advantage of its lightly piquant flavor in this dish, finely chopping it and combining it with Parmesan, lemon zest and olive oil to create a pesto. Stirred into fresh fettucine, this beautiful sauce is seasonal simplicity at its finest.

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  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
Fresh Fettuccine Pasta with Sugar Snap Peas & Arugula Pesto
Title
  • 8 oz Fresh Fettuccine Pasta
  • 6 oz Sugar Snap Peas
  • 3 oz Arugula
  • 3 cloves Garlic
  • 1 Lemon
  • 2 Tbsps Butter
  • 2 Tbsps Pistachios
  • 1 Shallot
  • ⅓ cup Grated Parmesan Cheese
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Snap off the stem of each sugar snap pea; pull off and discard the tough string that runs the length of the pod. Peel and thinly slice the garlic and shallot. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Roughly chop the pistachios.

Make the arugula pesto:
2 Make the arugula pesto:

Very finely chop the arugula. In a medium bowl, combine the finely chopped arugula, lemon zest and all but a pinch of the Parmesan cheese (save the rest for garnish); season with salt and pepper. Add enough olive oil to create a rough paste. Stir in the juice of all 4 lemon wedges; season with salt and pepper to taste.

Toast the pistachios:
3 Toast the pistachios:

Heat a large, dry pan on medium-high until hot. Add the pistachios and toast, stirring frequently, 2 to 3 minutes, or until browned and fragrant. Transfer to a small bowl and set aside. Wipe out the pan.

Cook the vegetables:
4 Cook the vegetables:

In the pan used to toast the nuts, melt the butter on medium-high heat. Once melted, add the garlic and shallot; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the garlic and shallot are softened and butter is lightly browned. Add the sugar snap peas and season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until the peas are bright green and slightly tender. Remove from heat.

Cook the pasta:
5 Cook the pasta:

Add the pasta to pot of the boiling water, stirring gently to separate the noodles. Cook 2 to 3 minutes, or until al dente (slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain the cooked pasta thoroughly.

Finish & plate your dish:
6 Finish & plate your dish:

Off the heat, add the cooked pasta, arugula pesto and half the pasta cooking water to the pan of vegetables. Stir to combine. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Season with salt and pepper to taste. Divide the finished pasta between 2 dishes. Garnish with the pistachios and remaining Parmesan cheese. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Snap off the stem of each sugar snap pea; pull off and discard the tough string that runs the length of the pod. Peel and thinly slice the garlic and shallot. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Roughly chop the pistachios.

2 Make the arugula pesto:

Very finely chop the arugula. In a medium bowl, combine the finely chopped arugula, lemon zest and all but a pinch of the Parmesan cheese (save the rest for garnish); season with salt and pepper. Add enough olive oil to create a rough paste. Stir in the juice of all 4 lemon wedges; season with salt and pepper to taste.

Make the arugula pesto:
Toast the pistachios:
3 Toast the pistachios:

Heat a large, dry pan on medium-high until hot. Add the pistachios and toast, stirring frequently, 2 to 3 minutes, or until browned and fragrant. Transfer to a small bowl and set aside. Wipe out the pan.

4 Cook the vegetables:

In the pan used to toast the nuts, melt the butter on medium-high heat. Once melted, add the garlic and shallot; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the garlic and shallot are softened and butter is lightly browned. Add the sugar snap peas and season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until the peas are bright green and slightly tender. Remove from heat.

Cook the vegetables:
Cook the pasta:
5 Cook the pasta:

Add the pasta to pot of the boiling water, stirring gently to separate the noodles. Cook 2 to 3 minutes, or until al dente (slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain the cooked pasta thoroughly.

6 Finish & plate your dish:

Off the heat, add the cooked pasta, arugula pesto and half the pasta cooking water to the pan of vegetables. Stir to combine. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Season with salt and pepper to taste. Divide the finished pasta between 2 dishes. Garnish with the pistachios and remaining Parmesan cheese. Enjoy!

Finish & plate your dish:
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