Fettuccine with Arugula Pesto, Sugar Snaps and Mushrooms

I love peppery arugula and it makes a great pesto when blended with olive oil, pine nuts and parmesan.  I addd mushrooms and sugar snap peas to my fresh pasta to make a flavorful meatless dinner.  You can snap off the stems of the snap peas and then pull string that runs the length of the pod if you desire.  This doesn’t bother me so I don’t bother with the step. If you like mint, you can add 1/4-1/2 cup mint leaves to your pesto for a nice change.  DSC_0448

What to buy (serves 2-3):

  • 2 cups arugula
  • 1 lemon
  • 1/2 cup parmesan cheese, grated
  • salt and pepper, to taste
  • 1/4 cup olive oil
  • 1/4 cup pine nuts, toasted
  • 2 tablespoons butter
  • 4 cloves garlic, minced
  • 1 shallot, diced
  • 1/2 pound sugar snap peas
  • 2 cups white button mushrooms, diced
  • 10 ounces fresh fettuccine pasta
  • mint leaves, optional garnish

What to do:

  • combine arugula, juice of 1/2 lemon, parmesan, salt and pepper, olive oil and toasted pine nuts in a food processor or blender until well combined
  • add butter to a pan over medium heat
  • once butter is hot add garlic and shallots, seasoning with salt and pepper and stirring occasionally for 3 to 4 minutes or until shallot is softened
  • add sugar snap peas and mushrooms and cook for 1 to 2 minutes or until peas are bright green and mushrooms are lightly browned
  • meanwhile add pasta to a pot of boiling water, stirring gently to separate noodles and cook according to package directions until al dente, drain and reserve 1/4 cup of the pasta cooking water
  • add cooked pasta, 1/4 cup pasta water, pesto and vegetables to the pan you used to cook the vegetables,  stirring gently to combine
  • season with salt and pepper and garnish with parmesan and mint leaves



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