Courgette Fettuccine with Peas and Pesto

Nutrition per serving

Calories573 kcal
Protein17.8 g
Carbs78.1 g
Fats22.5 g
Saturated Fat3.3 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat1.6 g
Sugars9.4 g
Fiber6.7 g
Sodium10 mg


Red Chilli Pepper
Courgette (Zucchini)
Green peas
Olive Oil
Vegan Pesto
Vegan Parmesan Cheese
  1. Peel/finely chop the garlic.
  2. Finley dice a quarter of the chili.
  3. Top and tail the courgette, then slice into ½ cm strips lengthways and then slice each strip lengthways into ½ cm strands.
  Cooking Instructions
  1. Cook the pasta in lightly salted water according the package instructions until al dente.
  2. In a frying pan, heat ½ a tbsp of olive oil over medium heat. Add the garlic, chili and gently cook for a minute before adding the courgette strands. Turn the heat to high and cook for a minute until the courgette is almost tender/crisp.
  3. Add the peas to the pasta 2 minutes toward the end of the pasta cooking, drain (keep ¼ of a cup of the pasta water).
  4. Add the pesto to the pan with the courgette with a tbsp of the pasta water, then mix to combine. Finally add the drained pasta/peas and gently mix to coat. Season with salt and pepper to taste.
  5. Serve in a bowl with the cheese sprinkled over the top.