Directions

1. In a food processor, combine basil leaves, olive oil, half of parmesan cheese and 1 teaspoon salt; blend until smooth.

2. Toss Zoodles with pesto and mix thoroughly; top with the remainder of the parmigiana, sliced into thin sheets with a carrot peeler.

3. Warm 1 package Belcampo meatballs in olive oil in a large skillet. 

4. Top the zoodles and pesto with the warmed meatballs.