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!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
170 g
Linguine
2 unit(s)
Garlic, cloves
1 unit(s)
Zucchini
113 g
Green Peas
1 unit(s)
Lemon
¼ cup
Basil Pesto
(Contains Milk May contain Milk, Soy, Sulphites)
1 unit(s)
Chili Pepper
¼ cup
Parmesan Cheese, grated
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.) 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.