Lemon Pesto & Pine Nut Spaghetti

Add the spaghetti (use suggested amount) to the saucepan of boiling water. Note: Be sure to add the correct amount of pasta in order for your dish to be perfectly balanced, just the way we planned it. Cook for 8-9 minutes, or until ‘al-dente’. TIP: ‘Al dente’’ simply means the pasta is cooked through but has a tiny bit of firmness. Drain, return to the saucepan and toss with a drizzle of olive oil to prevent sticking.

While the spaghetti is cooking, heat a large frying pan over a medium-high heat. Add the pine nuts and toast, stirring, for 3-4 minutes, or until golden. Remove from the pan and set aside.

Return the same large pan to a medium-high heat and add a drizzle of olive oil. Once hot, add the zucchini and a pinch of lemon zest and cook for 3-4 minutes, or until softened and golden.

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 pesto and squeeze over the juice from the lemon wedges (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 preference. Season to taste with a pinch of salt and pepper.