with Peas and Pesto
We love zucchini all year long here at HelloFresh, and this dish combines some of our favourite pairings. Green peas, zucchini and basil pesto combine in this delicious linguine pasta dish! A little squeeze of lemon at the end brings the whole dish together!
Allergens
Tags
Linguine
170 g
Garlic
6 g
Zucchini
200 g
Green Peas
113 g
Lemon
1 unit
Basil Pesto
0.25 cup
Chili Pepper
1 unit
Parmesan Cheese
0.25 cup
Unsalted Butter
1 tbsp
Oil
1 tbsp
Salt and Pepper
g
Salt
2 tsp
In Step 4, use this heat guide to determine what spice level you prefer: 1/4 tsp mild, 1/2 tsp medium, 1 tsp spicy and 2 tsp extra-spicy! Wash and dry all produce.* In a large pot, add 10 cups water and 2 tsp salt. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. While water boils, halve zucchini lengthwise, then cut into 1/4-inch half-moons. Zest lemon, then cut into wedges. Peel, then mince or grate garlic. Thinly slice chili, removing seeds for less heat. (NOTE: We suggest using gloves when prepping chili!)
To boiling water, add linguine. Cook, stirring occasionally, until linguine is tender, 10-12 min. When linguine is tender, reserve 3/4 cup pasta water (dbl for 4 ppl), then drain.
While linguine cooks, heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then zucchini and peas. Cook, stirring occasionally, until tender, 4-5 min.
To the pan with veggies, add garlic, basil pesto, reserved pasta water and 1 tsp chili (NOTE: Reference Heat Guide in Start Strong). Cook, stirring occasionally, until sauce thickens slightly, 2-3 min. Add linguine, lemon zest, half the Parmesan and 1 tbsp butter (dbl for 4 ppl). Remove from heat. Stir together until linguine is coated.
Divide zucchini and lemon linguine between bowls. Sprinkle over remaining Parmesan. Squeeze over a lemon wedge, if desired.
2761
kJ
Energy (kJ)
660
kcal
Calories
30
g
Fat
10
g
Saturated Fat
79
g
Carbohydrate
8
g
Sugar
9
g
Dietary Fiber
21
g
Protein
35
mg
Cholesterol
370
mg
Sodium
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