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Speedy Lemon Pesto Spaghetti
Speedy Lemon Pesto Spaghetti

Speedy Lemon Pesto Spaghetti

with Pine Nuts & Parmesan

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:
Milk
Gluten
Wheat
Pine Nut
Tree Nuts

The quantities provided above are averages only.

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 Time
DifficultyEasy

Ingredients

Serving amount

1 bag

sugar snap peas

1 unit

zucchini

1 unit

lemon

1 packet

Parmesan cheese

1 packet

spaghetti

1 packet

pine nuts

1 pinch

chilli flakes

1 tub

traditional pesto

2 clove

garlic

Not included in your delivery

olive oil

Nutritional Values

per serving
Calories3020 kcal
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

Chopping board
Knife
Zester
Medium Pan
Strainer
Large Non-Stick Pan
Plate

Cooking Steps

Get prepped
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.

Cook the spaghetti
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.

Toast the pine nuts
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.

Cook the zucchini
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.

Bring it all together
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.

Serve up
6

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

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