Blanche your snap peas first: Remove the stem end of each snap pea. Cut each snap pea into two or three pieces so that they are bite-sized. Fill a large pot with water. Bring it to a boil, then add a good pinch of salt. Add all of your prepared snap peas to the boiling water. Allow them to blanche for just 1 minute before removing them, straining them, and setting them aside to cool. Feel free to use the same water for your spaghetti to eliminate waste.

Make the spaghetti: either using the water from your snap peas or using a fresh batch, bring a large pot of water to a boil. Add the spaghetti and cook it according to the package directions. Once it’s ready, strain it and set it aside.

Make the lemon butter sauce: while the spaghetti is cooking, start the 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. Turn the heat up a bit to medium low to allow the dish to heat through. Once the temperature is to your liking, plate your spaghetti. Top each portion with about 2 tbsp of the crushed pistachios and 1-2 tbsp of the crumbled feta.

Enjoy!