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