Courgette Fettuccine with Peas and Pesto

Nutrition per serving

Calories 573 kcal
Protein 17.8 g
Carbs 78.1 g
Fats 22.5 g
Saturated Fat Login
Monounsaturated Fat Login
Polyunsaturated Fat Login
Sugars Login
Fiber Login
Sodium Login


Login Garlic
Login Red Chilli Pepper
Login Courgette (Zucchini)
Login Fettuccine
Login Green peas
Login Olive Oil
Login Vegan Pesto
Login 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.


We're not around right now. But you can send us an email and we'll get back to you, asap.


Log in with your credentials

Forgot your details?