Zucchini and Lemon Linguine
with Basil Pesto and Goat Cheese
We love zucchini all year long here at HelloFresh, and this dish combines some of our favourite flavours. Sweet snap peas, zucchini and basil pesto combine in this delicious linguine pasta! A little squeeze of lemon at the end brings the whole dish together!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
227 g
Fresh Linguine
(Contains Egg, Wheat)
6 g
Garlic
200 g
Zucchini
113 g
Sugar Snap Peas
1 unit
Lemon
¼ cup
Basil Pesto
(Contains Milk)
1 unit
Chili Pepper
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
28 g
Goat Cheese
(Contains Milk)
56 g
Baby Spinach
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
¼ tsp
Salt and Pepper*
1 tbsp
Salt*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce.Heat Guide for Step 2 (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 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. While water comes to a boil, halve zucchini lengthwise, then cut into 1/4-inch half-moons. Trim, then halve snap peas. Zest, then juice half the lemon. Cut remaining lemon into wedges. Peel, then mince or grate garlic. Thinly slice chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chili!)
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then zucchini. Season with salt and pepper. Cook, stirring occasionally, until tender-crisp, 3-4 min. Add garlic, snap peas and 1/2 tsp chili. (NOTE: Reference heat guide.) Cook, stirring often, until fragrant, 1-2 min.
Remove pan from heat, then add spinach, pesto, goat cheese, lemon zest and 1 tbsp lemon juice (dbl for 4 ppl). Season with pepper, then stir until spinach wilts, 1-2 min. Set aside.
When sauce is done, add linguine to the boiling water. Cook, stirring occasionally, until linguine is tender, 3-4 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain and return linguine to the same pot, off heat.
Add veggies, sauce, reserved pasta water, half the Parmesan and 2 tbsp butter (dbl for 4 ppl) to the large pot with linguine. Season with salt and pepper, then toss to combine. Divide zucchini and lemon linguine between bowls. Sprinkle remaining Parmesan over top. Squeeze over a lemon wedge, if desired. Sprinkle with any remaining chili, if desired.
