Pistachio Chicken with Pesto Fettuccini

1 lb. box fettuccini
1 ½ c. frozen peas

Pesto Sauce:
1 1/2 cups baby spinach leaves
3/4 cup fresh basil leaves
1/2 cup grated Parmesan cheese
4 cloves garlic, peeled and quartered
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice
1/2 teaspoon lemon zest
1/2 cup extra-virgin olive oil

Blend the spinach, basil, Parmesan cheese, garlic, salt, pepper, lemon juice, lemon zest, and 2 tablespoons olive oil in a food processor until nearly smooth, scraping the sides of the bowl with a spatula as necessary. Drizzle the remaining olive oil into the mixture while processing until smooth.

Pistachio Chicken:
1⁄2 cup shelled pistachio nuts, finely ground
1⁄2 + 1⁄4 teaspoon salt
1⁄2 teaspoon + 1 pinch freshly ground black pepper
2 boneless, skinless chicken breast halves
2 tablespoons extra-virgin olive oil

Cook fettuccini noodles according to package directions. Add frozen peas during the last minute of cooking and boil until tender. Drain. Pour pesto on pasta and stir.
While pasta is cooking heat 1 TBS oil in a large skillet. Bread chicken with pistachio mixture on both sides and fry in oil for 3 minutes per side (or until done). Repeat for second chicken breast.
Slice chicken into strips and serve over pasta.