Summer pesto pasta
8
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Ingredients
Zucchini
2 medium, peeled into ribbons
Pine nuts
1 tbs
Fresh lasagne sheets
280 g, cut into thick strips
Frozen green peas
1 cup(s), (120g)
Baby spinach
280 g
Basil pesto
1½ tbs
Fresh lemon rind
1 tsp, finely grated, plus extra to serve
Reduced-fat ricotta cheese
⅓ cup(s), (80g)
Fresh basil
¼ cup(s)
Lemon(s)
1 medium, wedges to serve
Oil spray
1 x 3 second spray(s)
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.
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