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(ContainsMilk)
pine nuts(ContainsTree Nuts)
traditional pesto(ContainsMilk, Tree Nuts)
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.