Lemon Pesto & Pine Nut Spaghetti
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Lemon Pesto & Pine Nut Spaghetti

Lemon Pesto & Pine Nut Spaghetti

with Summer Greens

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!

Tags:
Veggie
Allergens:
Milk
•Gluten
•Wheat
•Pine Nut
•Tree Nuts

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.

Preparation Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

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;)

Not included in your delivery

olive oil

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Nutritional Values

per serving
Energy (kJ)0 kJ
Calories2580 kcal
Fat24.3 g
of which saturates4.2 g
Carbohydrate75 g
of which sugars4.1 g
Dietary Fibre0 g
Protein20.5 g
Cholesterol0 mg
Sodium250 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Chopping board
•Grater
•Knife
•Saucepan
•Zester
•Strainer
•Large Pan

Instructions

Get prepped
1

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.

Cook the spaghetti
2

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.

Toast the pine nuts
3

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.

Cook the zucchini
4

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.

Bring it all together
5

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.

Serve up
6

Divide the lemon pesto and pine nut spaghetti between bowls. Top with the grated Parmesan and toasted pine nuts.