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Serves: 2
15 MIN
Prep Time: 5 minutes
Cook Time: 10 minutes


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