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. 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.
Ingredients
170 g
Linguine
(Contains Wheat)
2 unit
Garlic, cloves
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)
56 g
Goat Cheese
(Contains Milk)
56 g
Baby Spinach
56 mL
Cream
(Contains Milk)
1 tsp
Garlic Salt
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
0.13 tsp
Pepper*
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Heat Guide for Step 2: 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 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 chilis!)
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then zucchini. Season with garlic salt and pepper. Cook, stirring occasionally, until tender-crisp, 3-4 min. Add garlic, snap peas and 1/2 tsp chilis. (NOTE: Reference heat guide.) Cook, stirring often, until fragrant, 1-2 min.
Remove the pan from heat, then add spinach, pesto, cream, 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, 10-12 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 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 chilis, if desired.
