Speedy Lemon Pesto Spaghetti

Name: Speedy Lemon Pesto Spaghetti with Pine Nuts & Parmesan
Total time: 25 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 1 bag sugar snap peas; 1 unit courgette; 1 unit lemon; ½ block Parmesan cheese; 1 packet spaghetti; 1 packet pine nuts; 1 pinch chilli flakes; 1 tub traditional pesto; 2 clove garlic

with Pine Nuts & Parmesan

Get up to $175 off

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

•Tree Nuts

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

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

/ per serving

Calories3080 kcal

Fat34.7 g

of which saturates7.1 g

Carbohydrate81.2 g

of which sugars7.1 g

Protein23.1 g

Sodium296 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Chopping board

•Knife

•Zester

•Medium Pan

•Strainer

•Large Non-Stick Pan

•Plate

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.