Fresh Fettuccine with Sugar Snap Peas & Rocket Pesto

Prepare Ingredients:

Wash the fresh produce. Heat a large pot of salted water to boiling on high. Snap off the stems of each sugar snap pea; pull off and discard the tough string that runs the length of the pod. Trim green bean ends and cut in half. Peel and thinly slice the garlic and shallot. Zest the lemon, avoiding the white pith. Quarter and deseed the lemon. Roughly chop the pistachios.

Make Rocket Pesto:

Very finely chop half the rocket (you will have remainder). In a medium bowl, combine the finely chopped rocket, lemon zest and all but a pinch of the parmesan cheese (save the rest for garnish). Add enough olive oil to create a rough paste. Stir in the juice of 2 lemon wedges (or to taste); season with salt and pepper. (Tip: you can use a food processor or stick mixer for this step if you wish).

Toast 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 Pasta:

Add the pasta to the pot of boiling water, stirring gently to separate pasta. Cook pasta for 4 minutes, or until al dente (slightly firm with a bite). Reserving ½ cup of the pasta cooking water, drain the pasta thoroughly.

Cook Vegetables:

While pasta cooks, in the pan used to toast the nuts, heat the butter on medium-high until hot. 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 green beans. Cook, stirring occasionally, 30 seconds to 1 minute, or until the peas and beans are bright green and slightly tender. Remove from heat.

You Plate It:

Turn off the heat, add the cooked pasta, rocket pesto (using as much or as little as desired) and half the pasta cooking water. 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 dishes. Garnish with the pistachios and parmesan cheese.