(Vegetarian) Speedy Lemon Pesto Spaghetti

(Vegetarian) Speedy Lemon Pesto Spaghetti

with Pine Nuts & Parmesan

3.4 / 4 Rating
Rate this recipe
Download the recipe
Read more

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:MilkGlutenTree Nuts
Preparation Time25 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredients
serving amount

1 bag

sugar snap peas

1 unit

zucchini

1 unit

lemon

1 packet

shaved Parmesan cheese

(ContainsMilk)

1 packet

spaghetti pasta

(ContainsGluten)

1 packet

pine nuts

(ContainsTree Nuts)

1 pinch

chilli flakes

1 tub

traditional pesto

(ContainsMilk, Tree Nuts)

Not included in your delivery

olive oil

Nutritional Valuesper serving
Nutritional Values
per serving
Energy (kJ)3020 kJ
Fat30.8 g
of which saturates5.6 g
Carbohydrate81.3 g
of which sugars7.1 g
Protein24.1 g
Sodium338 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensils
Chopping board
Grater
Knife
Zester
Medium Pan
Strainer
Large Non-Stick Pan
InstructionsPDF
Instructions
1

Bring a medium saucepan of salted water to the boil. Thinly slice the zucchini into half-moons. Trim the ends of the sugar snap peas and slice in half lengthways. Zest the lemon to get a pinch.

2

Add the spaghetti to the saucepan of boiling water and cook for 10 minutes, or until ‘al dente’. Drain the pasta and return to the saucepan. TIP: 'Al dente' means the pasta is cooked through but has a little firmness.

3

While the spaghetti is cooking, heat a large frying pan over a medium-high heat. Add the pine nuts and cook, tossing, for 3-4 minutes, or until golden and toasted. Transfer to a plate and set aside.

4

Return the same frying pan to a medium-high heat and add a drizzle of olive oil. Once hot, add the zucchini and the lemon zest and cook for 3-4 minutes, or until tender and golden. Remove the pan from the heat.

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 traditional pesto and squeeze over some lemon juice (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. Season to taste with a pinch of salt and pepper.

6

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