Zucchini Spaghetti With Tomato-Almond Pesto, Pancetta & Parmesan

• 1 zucchini large
• 2 1/2 ounces pancetta slices
• grated Parmesan
• 7 ounces sundried tomatoes in oil
• 2 tablespoons Parmesan
• 1 11/16 ounces almonds
• 1 garlic clove minced
• 1 1/2 cups olive oil

1. Preheat oven to 375 u0b0F
2. Prepare the Tomato-Almond Pesto first. It will be more than you need so you could freeze it for another time. Put the sun-dried tomatoes in a food processor or blender. Add the almonds, parmesan, garlic and olive oil and blend until you get a smooth paste.
3. Prepare the zucchini spaghetti by slicing it lengthwise on a mandolin. Place the spaghetti in a bowl and sprinkle with a little salt and drops of olive oil and lemon.
4. Prepare the pancetta by cutting into small pieces and frying in a dry pan until crisp. Transfer the crispy pancetta onto a plate between 2 paper towels and let it soak a bit of fat.
5. Arrange the seasoned zucchini spaghetti on pasta dishes and spread with a little tomato-almond pesto. Garnish with the crisp pancetta and serve with grated parmesan Sprinkle with freshly ground pepper. Yield 2 servings

zucchini, pancetta slices, parmesan, tomatoes, parmesan, almonds, garlic, olive oil

Taken from www.yummly.com/recipe/Zucchini-Spaghetti-with-Tomato-Almond-Pesto_-Pancetta-_-Parmesan-1676701 (may not work)