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Spiralized Zucchini Pesto Pasta with Peas and Pancetta
Ingredients
  • 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!)
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