Fresh Fettuccine Pasta with Sugar Snap Peas & Arugula Pesto

Fresh Fettuccine Pasta

with Sugar Snap Peas & Arugula Pesto

Group Created with Sketch. 30 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
500 Calories Or Less
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which 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.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 700 Cals/serving

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.

Get Cooking
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
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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: