Zucchini Spaghetti With Tomato-Almond Pesto, Pancetta & Parmesan

1. 1

   Preheat oven to 375 u00b0F

2. 2

   Prepare the Tomato-Almond Pesto first. It will be more than you need so you could freeze it for another time. Put the sun-dried tomatoes in a food processor or blender. Add the almonds, parmesan, garlic and olive oil and blend until you get a smooth paste.

3. 3

   Prepare the zucchini spaghetti by slicing it lengthwise on a mandolin. Place the spaghetti in a bowl and sprinkle with a little salt and drops of olive oil and lemon.

4. 4

   Prepare the pancetta by cutting into small pieces and frying in a dry pan until crisp. Transfer the crispy pancetta onto a plate between 2 paper towels and let it soak a bit of fat.

5. 5

   Arrange the seasoned zucchini spaghetti on pasta dishes and spread with a little tomato-almond pesto. Garnish with the crisp pancetta and serve with grated parmesan Sprinkle with freshly ground pepper. Yield 2 servings

* Per serving · 4 servings · Values may vary.