Fettuccine with fresh pesto

Inspired by pesto, this dish is a fresh twist on an everyday meal

For a nuttier flair, roast some pistachios or cashew nuts, and garnish the pasta with them.

Blue Apron recipe #642
Title image from media.blueapron.com
Preparation time
1 hour
Makes
2 servings
Category
Dinner
Tags
blueapron, dinner, vegetarian
175g
sugar snap peas
3
garlic cloves
1
french shallot
1
lemon
100g
arugula
1/3 cup
parmesan
250g
fresh fettucine
2 Tbsp
butter
  1. Put a medium pot of water on to boil while preparing the fresh produce: trim the stems from the snap peas; thinly slice the garlic and french shallot; zest the lemon, then quarter and deseed it; and very finely chop the arugula.
  2. In a medium bowl, combine the arugula, lemon zest, and if desired, all but a pinch of the parmesan cheese. Add enough olive oil to create a rough paste, then stir in the juice of the lemon wedges, and season with salt and pepper to taste.
  3. Heat butter in a large pan until hot. Add the garlic and french shallot, then cook for 3 minutes. Add the sugar snap peas and cook, stirring occasionally for a minute, until the pease are bright green and slightly tender.
  4. Add pasta to the pot of boiling water, stirring gently to separate strands. Cook for 3 minutes. Reserve 1/4 cup of pasta water and drain thoroughly.
  5. Off the heat, add cooked pasta, arugula pesto, and the pasta cooking water to the pan of vegetables. Stir to combine, seasoning with salt and pepper, and serve immediately, garnishing with parmesan.