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Keto Mediterranean Zucchini Pasta and Peas
How to Make It
Step 1
Heat a tablespoon of olive oil in a skillet over a medium heat and crush the garlic. Add the diced pancetta and garlic to the skillet. Cook through until the pancetta is crisp and golden, frequently stirring so you don’t burn the garlic. Keep warm and set aside.
Step 2
While the pancetta is cooking, add the peas to a medium saucepan. Cover with water and bring to a boil. Reduce the peas to a simmer and cook for 3-4 minutes until just tender. Drain away all liquid, reserving roughly a tablespoons worth of water in the saucepan with the peas.
Step 3
Slice the ends from the zucchini and peel the outer skin and discard. Peel the zucchini into wide ribbons. Add to the saucepan with the peas. Cook the zucchini briefly for just a minute or two until tender. Drain off any excess water. Do not overcook the zucchini, or it will be too soggy.
Step 4
Crumble the feta into the pan with the peas and pasta and scatter over the pancetta and lemon zest. Season with just a little salt and pepper if desired. Toss gently to combine.
Step 5
Divide the pea pasta between two serving bowls. Drizzle over the remaining olive oil and lemon juice. Serve hot.
Ingredients
- Diced Pancetta by Waitrose – 3 ounce
- Olive Oil – 2 tablespoon
- Garlic – 1 clove
- Zucchini – 1 large
- Lemon Juice – 1 teaspoon
- Lemon Peel Or Zest Raw – 1 tsp
- Feta Cheese – ⅓ cup
- Green Peas – ⅓ cup
- Salt, Sea Salt – ⅛ teaspoon
- Black Pepper – ⅛ teaspoon
