Speedy Lemon Pesto Spaghetti
with Pine Nuts & Parmesan- Milk
- Gluten
- Tree Nuts
- May contain traces of allergens
- Soy
- Eggs
- Gluten
- Peanuts
- Sesame
- Milk
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!
Ingredients
1 bag
sugar snap peas
1 unit
courgette
1 unit
lemon
½ block
Parmesan cheese
(Contains: Milk; )
1 packet
spaghetti
(Contains: Gluten; May be present: Soy, Eggs)
1 packet
pine nuts
(Contains: Tree Nuts; May be present: Soy, Gluten, Peanuts, Sesame, Milk)
1 pinch
chilli flakes
1 tub
traditional pesto
(Contains: Milk, Tree Nuts; )
2 clove
garlic
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
Bring a medium saucepan of salted water to the boil. Thinly slice the courgette 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. Grate the Parmesan cheese (see ingredients list).
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 courgette 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 courgette. 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.
Divide the lemon pesto spaghetti between bowls. Top with the grated Parmesan cheese and toasted pine nuts.
