Pancetta & Edamame Pasta with Parsley, Mint and Pistachio Pesto

Pesto sauce:

1. In a food processor, combine the parsley, mint, pistachios, and garlic. Pulse until coarsely chopped.
2. Add the grated Parmesan cheese, and while the processor is running, slowly drizzle in the olive oil until the mixture is well combined.
3. Season with salt and pepper, and stir in the lemon zest.
4. Set aside.

Pasta:

1. Bring a large pot of well-salted water to a boil.
2. Add the pasta and cook according to the package instructions until al dente.
3. Reserve about 1 cup of the pasta cooking water, then drain and set aside.
4. While the pasta is cooking, heat a large skillet over medium-high heat and add the butter.
5. Allow the butter to melt, and add the pancetta.
6. Cook, stirring occasionally, until the pancetta is crispy and golden, about 5-7 minutes.
7. Add the edamame to the skillet and sauté for an additional 2-3 minutes, or until they
   are heated through and slightly tender—season with cracked black pepper.
8. Add the cooked pasta to the skillet with the pancetta and edamame. Toss to combine.
9. Add the pesto and goat cheese to the pasta, tossing well to coat. If the sauce is too thick, add some reserved pasta cooking water to reach your desired consistency.
10. Adjust seasoning with salt and pepper as needed.
11. Plate pasta and garnish with a bit more grated parmesan and cracked black pepper, and enjoy!