ZUCCHINI SPAGHETTI WITH CRAB & PEA PESTO

SERVES 4 PREP 10 MINS COOK 14 MINS

• 300g spaghetti

• 1 cup frozen peas, thawed • ½ cup mint leaves

• ½ cup basil leaves

• ½ cup parsley leaves • ½ cup grated pecorino • 2 tbsp lemon juice

• 2 tsp finely grated lemon zest

• 1 garlic clove, chopped

• ¹⁄³ cup water

• 2 zucchini, thinly sliced using a julienne peeler

• 2 long red chillies, seeded, chopped, plus extra to serve

• 300g cooked crab meat, drained on paper towel • pea tendrils, lemon cheeks to serve

1 Cook pasta in a large saucepan of boiling salted water to the boil following packet directions.

2 Meanwhile, in a small blender or food processor pulse place peas, herbs, pecorino, lemon juice, zest and garlic until well chopped. Add water and process until smooth. Season.

3 Drain pasta, reserving

¹⁄³ cup cooking water. Return to pasta to pan with pesto, zucchini, chilli and reserved cooking water. Toss over a medium heat 1-2 mins until zucchini has softened and mixture is hot. 4 Carefully fold crab meat through. Serve topped with tendrils and accompanied with lemon cheeks.