This simple, fresh pasta is bursting with texture and flavour; from rich pesto and zesty lemon to crunchy pine nuts and crispy sweet sugar snap peas. Dig in!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
1
sugar snap peas
1
zucchini
1
lemon
1 block
Parmesan cheese
(Contains Milk;)
â…–
spaghetti
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1
pine nuts
(Contains Pine Nut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut. )
1
chilli flakes
1
traditional pesto
(Contains Milk, Tree Nuts;)
olive oil
Bring a medium saucepan of salted water to the boil. Thinly slice the zucchini into half-moons. Zest the lemon and then slice into wedges. Trim the ends of the sugar snap peas and slice in half, lengthways. Finely grate the Parmesan cheese.
Add the spaghetti (use suggested amount) to the saucepan of boiling water. Note: Be sure to add the correct amount of pasta in order for your dish to be perfectly balanced, just the way we planned it. Cook for 8-9 minutes, or until ‘al-dente’. TIP: ‘Al dente’’ simply means the pasta is cooked through but has a tiny bit of firmness. Drain, return to the saucepan and toss with a drizzle of olive oil to prevent sticking.
While the spaghetti is cooking, heat a large frying pan over a medium-high heat. Add the pine nuts and toast, stirring, for 3-4 minutes, or until golden. Remove from the pan and set aside.
Return the same large pan to a medium-high heat and add a drizzle of olive oil. Once hot, add the zucchini and a pinch of lemon zest and cook for 3-4 minutes, or until softened and golden.
Add the spaghetti, sugar snap peas and a pinch of chilli flakes (if using) to the pan with the zucchini. TIP: Some like it hot but if you don’t, just hold back on the chilli flakes. Add the pesto and squeeze over the juice from the lemon wedges (1 tbs for 2 people/2 tbs for 4 people). TIP: Add as much or as little lemon juice as you like depending on your taste preference. Season to taste with a pinch of salt and pepper.
Divide the lemon pesto and pine nut spaghetti between bowls. Top with the grated Parmesan and toasted pine nuts.