Pancetta and Pesto Spaghetti

About

This flavorsome keto spaghetti is loaded with crisp diced pancetta and a zesty basil pesto.

This is a great option for quick and easy weeknight dinners.

Ingredients

• 3 ounce diced pancetta by waitrose
• 1 large zucchini
• 1 tablespoon, whole pieces pine nuts
• 1 tablespoon, grated parmesan cheese
• 1 clove garlic
• ⅔ cup, whole pieces basil, fresh
• ½ tablespoon lemon juice
• ¼ cup olive oil
• ¼ teaspoon salt, sea salt

Instructions

1. Slice the ends off the zucchini, peel away the outer skin and discard. Peel the zucchini into long ribbons.
2. Add 1/2 a tablespoon of olive oil to a skillet over a medium heat. Add the pancetta and cook until browned all over.
3. Whilst the pancetta is cooking, add the basil, pine nuts, parmesan, garlic and salt to a food processor. Blend to combine.
4. Add the lemon juice and remaining olive oil to the food processor and blend to combine, adding more oil if required.
5. Add the zucchini to the pan with the pancetta and stir to combine.
6. Stir through the pesto and cook for 2-3 minutes until hot through and the zucchini is softened and tender.

Nutrition Facts

• Servings: 2
• Calories: 465.2kcal/1946.6kJ (per serving)
• Fat: 45.7g (per serving)
• Carbs: 5.7g (per serving)
• Protein: 11.5g (per serving)