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(Vegetarian) Speedy Lemon Pesto Spaghetti

(Vegetarian) Speedy Lemon Pesto Spaghetti

with Pine Nuts & Parmesan

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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!

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

1 bag

sugar snap peas

1 unit


1 unit


1 packet

shaved Parmesan cheese


1 packet

spaghetti pasta


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
Chopping board
Medium Pan
Large Non-Stick Pan
Get prepped
Get prepped

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.

Cook the spaghetti
Cook the spaghetti

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.

Toast the pine nuts
Toast the pine nuts

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.

Cook the zucchini
Cook the zucchini

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.

Bring it all together
Bring it all together

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.

Serve up
Serve up

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