1 ½ cups (375 ml) Green Giant* frozen Sweetlets* Peas
1 pkg. (340 g) Green Giant* frozen Veggie Spirals Zucchini, thawed
¾ cup (177 ml) torn basil leaves, plus leaves for garnish
1 clove of garlic
2 tbsp. (30 ml) lemon juice
¼ cup (60 ml) Parmesan cheese, plus 1 tbsp. (15 ml)
2 tsp. (10 ml) lemon zest
1 tbsp. (15 ml) toasted pine nuts
1/3 cup (80 ml) olive oil
Salt and pepper to taste
¾ cup (177 ml) cherry tomatoes, halved
½ cup (125 ml) mini bocconcini
2 tbsp. (30 ml) cooked pancetta, crumbled (optional)
In a small bowl mix together 1 tbsp. of Parmesan cheese and lemon zest. Set aside.
Cook peas as per bag instructions and transfer to a food processor or blender. Add to the blender; basil, garlic, lemon juice, remaining parmesan cheese, pine nuts and olive oil. Season with salt and pepper.
In a large sauté pan over medium heat, cook zucchini for 7 minutes, until liquid has evaporated. Stir in desired amount of pesto, tomatoes and bocconcini. Transfer to a serving platter or to two dinner plates. Sprinkle with crispy pancetta and lemon zest parmesan. Garnish with basil leaves.
Store extra pesto in freezer for 1 month, or fridge up to 3 days