Zucchini Pesto Pasta with Peas

Zucchini Pesto Pasta with Peas

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  • Prep Time


  • Total Time


  • Servings



  • ¼

    pound pancetta, diced

  • 4

    large zucchini, spiralized using blade C

  • ¼

    cup Dairy-Free Pesto Sauce

  • ¼

    teaspoon sea salt

  • pinch of fresh cracked pepper

  • ½

    cup frozen peas, thawed

  • ¼

    cup dairy-free Ricotta Cheese (Kitehill from Whole Foods is great, or use the homemade version from page 304 of my cookbook Against all Grain!)


Heat a large skillet over medium-high heat. Add the pancetta and cook for 5 to 7 minutes, until crisp. Add the zucchini noodles and sauté for 5 minutes, until crisp-tender. Stir in the pesto sauce and season with salt and pepper. Remove from heat and stir in the thawed peas. Divide between serving dishes and top with crumbled cheese and a sprig of fresh basil.


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