zucchini and lemon linguine
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!
ingredients
170 g Linguine
6 g Garlic
200 g Zucchini
113 g Green Peas
1 Lemon
¼ cup Basil Pesto
1 Chili Pepper
¼ cup Parmesan Cheese
2 tbsp Unsalted Butter
1 tbsp Oil
Salt and Pepper
2 tsp Salt
steps
Before starting, wash and dry all produce.In Step 4, use this heat guide to determine what spice level you prefer (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium, 1 tsp spicy and 2 tsp extra-spicy! Add 10 cups water and 2 tsp salt ( use same for 4 ppl) in a large pot. 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 garlic. Thinly slice chili, removing seeds for less heat. (NOTE: we suggest using gloves when prepping chili!)
Add linguine and peas to the pot of boiling water. Cook, stirring occasionally, until linguine and peas are tender, 10-12 min. When linguine and peas are tender, reserve 3/4 cup pasta water (dbl for 4 ppl), then drain
While linguine and peas cook, heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then zucchini. Cook, stirring occasionally, until tender, 4-5 min.
Add garlic, basil pesto, reserved pasta water and 1 tsp chili to the pan with veggies. (NOTE: Reference Heat Guide.) Cook, stirring occasionally, until sauce thickens slightly, 2-3 min. Add linguine with peas, lemon zest, half the Parmesan and 2 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.
