Blanche the snap peas and cook the spaghetti first. Bring a large pot of water to boil. While the water comes to boil, remove the stem end of each snap pea. Cut each snap pea into two or three pieces so that they are bite-sized. Add all of your prepared snap peas to the boiling water along with a large pinch of salt. Allow them to blanche for just 1 minute before removing them, straining them, and setting them aside to cool. Use the same water to cook the spaghetti. Cook it according to the package instructions. 

While the spaghetti cooks, make the lemon butter sauce. Add the butter to a large skillet. Set the burner to just under medium heat. Once the butter fully melts, add the minced shallot and a small pinch of salt. Cook the shallot until it is beginning to turn translucent, about 2-4 minutes, then add the lemon zest. Cook for 1 minute then add the fresh lemon juice and another small pinch of salt. Cook the sauce for an additional minute then turn the heat to low until your spaghetti is ready.

Put everything together: Toss the cooked spaghetti and the blanched snap peas in the lemon butter sauce. Plate the spaghetti then top each portion with about 2 tablespoons of the crushed pistachios and 1-2 tablespoons of the crumbled feta.

This recipe is best enjoyed the day it is made. Store leftovers in an airtight container in the fridge and enjoy within 2-3 days. Leftovers can be rewarmed in a skillet over medium to medium-low heat with a splash or two of water.