Courgette Fettuccine with Peas and Pesto

Nutrition per serving

Calories 774 kcal
Protein 24.5 g
Carbs 111.4 g
Fats 27.2 g
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Monounsaturated Fat Login
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Ingredients

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

Preparations

  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.

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