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Summer pesto pasta

Summer pesto pasta

Total Time
25 min
10 min
15 min



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

cup(s), (80g)

Fresh basil

¼ cup(s)


1 medium, wedges to serve

Oil spray

1 x 3 second spray(s)


  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.