ZUCCHINI SPAGHETTI WITH CRAB & PEA PESTO

SERVES 4 PREP 10 MINS COOK 15 MINS PER SERVE 1655kj

300g spaghetti 1 cup frozen peas, thawed ¾ cup mint leaves ¾ cup parsley leaves ½ cup grated parmesan 2 tbsp lemon juice 2 tsp finely grated lemon zest 1 garlic clove, chopped ⅓ cup water 2 zucchini, thinly sliced using a julienne peeler 2 long red chillies, seeded, chopped, plus extra, to serve 2 x 170g cans crabmeat, drained pea tendrils, sprouts or micro herbs, to serve

1 Cook pasta in a large saucepan of boiling salted water, following packet instructions. 2 Meanwhile, in a small blender or food processor, pulse peas, herbs, parmesan, lemon juice, zest and garlic until well chopped. Add water and process until smooth. Season. 3 Drain pasta, reserving ⅓ cup cooking water. Return pasta to pan with pesto, zucchini, chilli and reserved cooking water. Toss over a medium heat 1-2 minutes until zucchini has softened and mixture is hot. 4 Carefully fold crab meat through. Serve topped with pea tendrils, sprouts or micro herbs, and extra chilli. If liked, accompany with lemon wedges for squeezing.