Zoodles with Pea Pesto Recipe | PBS Food

Zoodles with Pea Pesto

Zucchini Noodles with Pea Pesto

Put zucchini through a spiralizer to make Zoodles (zucchini noodles) with pea pesto, panchetta and parmesan. (Recipe Credit: Adrianna Adarme of Fresh Tastes)


Yield: 2 servings



  • 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 
  • 1/2 teaspoon salt, and more to taste
  • Juice from 1/4 of a lemon
  • 2 tablespoons cubed panchetta 
  • 2 zucchini, spiralized into noodles
  • 1 yellow squash, spiralized into noodles


  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. 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.
Presented by: