(Vegetarian) 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;)
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. Trim the ends of the sugar snap peas and slice in half lengthways. Zest the lemon to get a pinch.
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.
Divide the lemon pesto and pine nut spaghetti between bowls. Top with the shaved Parmesan cheese and toasted pine nuts.