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Speedy Lemon Pesto Spaghetti

Speedy Lemon Pesto Spaghetti

with Pine Nuts & Parmesan

Vegetarian
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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

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 bag

sugar snap peas

1 unit

zucchini

1 unit

lemon

1 packet

shaved Parmesan cheese

(ContainsMilk)

1 packet

spaghetti

(ContainsGlutenMay be present Egg, Soy)

1 packet

pine nuts

(ContainsTree NutsMay be present Soy, Milk, Peanuts, Sesame)

1 pinch

chilli flakes

1 tub

traditional pesto

(ContainsMilk, Tree Nuts)

2 clove

garlic

Not included in your delivery

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3020 kJ
Fat30.8 g
of which saturates5.6 g
Carbohydrate81.3 g
of which sugars7.1 g
Dietary Fibre0 g
Protein24.1 g
Cholesterol0 mg
Sodium338 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Zester
Medium Pan
Strainer
Large Non-Stick Pan
Plate
Instructionsarrow up iconarrow up icon
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1

Bring a medium saucepan of salted water to the boil. Thinly slice the zucchini into half-moons. Finely chop the garlic (or use a garlic press). Trim the ends of the sugar snap peas and slice in half lengthways. Zest the lemon to get a pinch, then slice in half.

2

Add the spaghetti to the saucepan of boiling water and cook for 9 minutes, or until ‘al dente’. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), drain the spaghetti and return to the saucepan.

3

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

4

Return the frying pan to a medium-high heat with a drizzle of olive oil. Once hot, add the zucchini and cook for 3-4 minutes or until tender. Add the lemon zest and garlic and cook for a further 1-2 minutes, or until fragrant. 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. Add the traditional pesto, a small splash of pasta water and a good squeeze of lemon juice. Season to taste with salt and pepper. TIP: Add as much or as little lemon juice as you like.

6

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