Summer pesto pasta

Instructions

1. Lightly spray a grill pan with oil and heat over medium heat. Cook the zucchini ribbons in batches, for 30 seconds each side to lightly char. Transfer to a plate and set aside.
2. Meanwhile, add pine nuts to a large deep saucepan over a medium heat and cook, stirring, for 2 minutes or until golden. Remove from pan and set aside. Three-quarter fill the same saucepan with water, add 1 teaspoon of salt and bring to the boil. Add lasagne sheets and peas, boil for 2-3 minutes or until pasta is al dente (just tender). Drain.
3. Add spinach and 1 tablespoon water to the same saucepan and cook, stirring, for 2 minutes or until leaves have wilted. Add zucchini, peas, lasagne sheets, pesto and rind and season with salt and pepper. Stir to combine and heat through.
4. Divide among 4 plates and top with ricotta. Sprinkle with basil, pine nuts and rind strips. Serve with lemon wedges.