Speedy Lemon Pesto Spaghetti
with Pine Nuts & Parmesan
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!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 bag
sugar snap peas
1 unit
zucchini
1 unit
lemon
1 packet
Parmesan cheese
(Contains Milk;)
1 packet
spaghetti
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 packet
pine nuts
(Contains Pine Nut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut. )
1 pinch
chilli flakes
1 tub
traditional pesto
(Contains Milk, Tree Nuts;)
2 clove
garlic
Not included in your delivery
olive oil
Nutritional Values
Utensils
Cooking Steps
Bring a medium saucepan of salted water to the boil. Thinly slice the zucchini 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.
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.
Divide the lemon pesto spaghetti between bowls. Top with the shaved Parmesan cheese and toasted pine nuts.