(Vegetarian) Speedy Lemon Pesto 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.

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.