Zucchini Linguine with Peas and Pesto

This zucchini linguine with peas and pesto is a vibrant, light and satisfying dish that comes together in just 30 minutes. It’s a perfect way to enjoy the flavors of summer, with tender spiralized zucchini, sweet peas and a fresh basil pesto that coats every strand.

Whether you’re looking for a quick weeknight dinner or a meatless meal that doesn’t skimp on taste, this recipe delivers. The combination of al dente pasta, crisp-tender zucchini and creamy pesto is simply irresistible.

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Ingredients

200g linguineView ingredient guideLike ingredientDislike ingredient

2 medium zucchinis, spiralizedView ingredient guideLike ingredientDislike ingredient

1 cup frozen peas, thawedView ingredient guideLike ingredientDislike ingredient

1/2 cup fresh basil leavesView ingredient guideLike ingredientDislike ingredient

1/4 cup pine nutsView ingredient guideLike ingredientDislike ingredient

1/4 cup grated Parmesan cheeseView ingredient guideLike ingredientDislike ingredient

2 cloves garlicView ingredient guideLike ingredientDislike ingredient

1/4 cup extra virgin olive oilView ingredient guideLike ingredientDislike ingredient

Salt and pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the linguine according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, make the pesto: In a food processor, combine basil, pine nuts, Parmesan and garlic. Pulse until finely chopped. With the motor running, slowly add olive oil until smooth. Season with salt and pepper.
3. In a large skillet, heat a drizzle of olive oil over medium heat. Add the spiralized zucchini and cook for 2-3 minutes, until just tender. Add the peas and cook for another minute.
4. Add the cooked linguine to the skillet along with the pesto. Toss to combine, adding reserved pasta water a little at a time if needed to loosen the sauce.
5. Season with salt and pepper to taste. Serve immediately, garnished with extra Parmesan and basil if desired.

Recipe Tips

FAQ

Can I use fresh peas instead of frozen?

Yes, fresh peas work well. Blanch them for 2 minutes in boiling water before adding to the skillet.

Can I make this dish vegan?

Absolutely! Omit the Parmesan or use a vegan alternative and ensure the pasta is egg-free.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of water.