Fresh Fettuccine Pasta

with Sugar Snap Peas & Arugula Pesto

30 MIN

2 Servings

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

Carb Conscious

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

600 Calories or Less

These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.

Wellness Grain

These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.

Pescatarian

These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.

Vegan

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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.

See Plans

Nutrition

PER SERVING
Calories

700 Cals (est.)

fresh

ingredients

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

step-by-step

instructions

Cook Along

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.

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.

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!