Speedy Lemon Pesto Spaghetti

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.

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.

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.

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.