This looks like a perfect way to combine two of the ingredients in this week’s share.  I might also try adding the pea shoots in with the arugula when I make the pesto, saving out a couple for garnish.

1/2 pound sugar snap peas, trimmed
1 pound penne rigate (ridged, quill-shaped macaroni) or other tubular pasta
3/4 to 1 cup arugula pesto
One bunch (CSA bag) arugula
3/4 cups walnuts
1/3 cup freshly grated Parmesan cheese
1/2 teaspoon salt
1 clove garlic
1/4 cup olive oil (approx.)

Place the garlic in a food processor or blender and chop fine.  Add the arugula, the pea shoots if you want, the walnuts, the Parmesan, the salt, and the garlic and pulse the motor until the walnuts are chopped fine. With the motor running add the oil in a stream until it makes a thick paste.

In a large saucepan of salted boiling water blanch the sugar snap peas for 45 seconds or less (until they are crisp-tender).  Remove them with a skimmer and toss them in a serving bowl with 1/2 cup of the pesto. In the boiling water cook the pasta until it is al dente, reserve 1/2 cup of the pasta-cooking water, and drain the pasta in a colander. In the bowl with the sugar snap peas toss the pasta with the reserved pasta-cooking water, 1/4 cup of the remaining pesto, or to taste, and salt and pepper to taste.

– adapted from http://www.epicurious.com