Zucchini Pesto Pasta with Peas

By Pollin

Ingredients

• 1/4 pound pancetta, diced
• 4 large zucchini, spiralized using blade C
• 1/4 cup Dairy-Free Pesto Sauce
• 1/4 teaspoon sea salt
• pinch of fresh cracked pepper
• 1/2 cup frozen peas, thawed
• 1/4 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!)

Details

Cooking time 30mins
Adapted from againstallgrain.com

Preparation

Step 1

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.