Do you ever go through your house and find things you absolutely love but totally forgot existed?! That has been me this week. Vegetable spiralizers, camera lenses I love, handwritten deployment letters between my husband and I and way too many Riflepaper notepads!

Well, needless to say, the other day I stumbled upon my spiralizer, squished way in the back of my kitchen cabinets and thank goodness I did!  Noodles are one of my all time favorite food—tossed with sauces, meats, vegetables and salty parmesan cheese and you really have my hear!

The other day at the store I found the most beautiful, purple tinted garlic and fresh figs—both very rare occasions here in Hawaii, so I new I had to take advantage of that!

This grain-free & Paleo friendly pasta dish comes together in just minutes and I love the wide range of flavors you get with each bite!

Don’t forget to check out Pasturebird chicken and their amazing Spicy Chicken Sausage links as I am sure they will become a household favorite! You can use our podcast discount through August 8, just enter “nourishingbuzz” at checkout to save 10%

Grain Free Pesto Zucchini Pasta with Sausage, Prosciutto and Figs

• 2-3 zucchini squash, depending on size
• 1 batch fresh dairy-free pesto
• 1 lbs spicy chicken sausage
• 3 oz prosciutto
• 2 cups fresh baby arugula
• 6 fresh figs
• 1/2 cup pine nuts, toasted
• parmesan shavings and lemon zest, to garnish
• salt and pepper to taste

Directions

• Use a spiralizer to spiral the zucchini into noodles. Place in a strainer and sprinkle a bit of salt on top.  Set aside.
• Warm a large skillet to medium-high heat and drizzle a bit of olive oil in the pan.  Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
• Tear the prosciutto into small pieces and place on the parchment paper.  Bake the prosciutto for 5 minutes or until it starts to turn crispy.  Sear the chicken sausages until all sides are golden brown and cooked, usually about 10-15 minutes.
• Remove the sausages and thinly slice.
• Stir together the zucchini noodles and pesto in the still warm skillet until the noodles start to soften, watch carefully so they do not become soggy.
• Serve topped with sausage slices, crispy prosciutto, a handful of arugula, slices of figs, pine nuts, parmesan shavings and lemon zest.