Run both zucchinis through the spiralizer and then set the noodles aside.
Next, heat 1 tbsp olive oil in a skillet and add the tomatoes, pancetta and prosciutto. Cook for 3-5 minutes over medium-high heat until the prosciutto crispy, pancetta is cooked through and tomatoes are warmed. Now, add the zucchini noodles to the skillet and stir until noodles are warm, about 2 minutes.
For the pesto: combine all ingredients into a blender or food processor and pulse until smooth.
Pour pesto over top of the noodle mixture, and then remove everything from the skillet and into a large bowl.