Zoodles with Pea Pesto

Ingredients

• 1 garlic clove, peeled 
• 1 cup frozen peas, thawed
• 3 tablespoons olive oil 
• 4 tablespoons shredded parmesan cheese, divided, plus more as garnish
• Pinch of crushed red pepper 
• ½ teaspoon salt, and more to taste
• Juice from ¼ of a lemon
• 2 tablespoons cubed panchetta 
• 2 zucchini, spiralized into noodles
• 1 yellow squash, spiralized into noodles

Instructions

1. 1
   To a food processor, add the garlic clove and pulse until minced. Next, add the peas, olive oil, 2 tablespoons of parmesan cheese, crushed pepper, salt and lemon juice. Pulse until the pesto has come together in a cohesive manner. Give it a taste and adjust the salt to taste. Add more lemon if you like! 
2. 2
   To a medium skillet, set over medium heat, add the pancetta. Cook until crispy, about 2 minutes. Scoop out with a spoon and drain on a paper towel. Add the noodles and cook, tossing every so often, until tender. Add the pea pesto and remaining 2 tablespoons of parmesan. Mix until coated and the pesto is warmed, an additional minute. Add the pancetta and toss once more. Divide amongst bowls and top with a garnish of parmesan.