For the chanterelle zucchini pasta, clean the mushrooms and cut them into leaves. Cut onion, zucchini and tomatoes into small cubes. Remove the seeds from the tomatoes.
Sauté the onion in oil until translucent, add the mushrooms and sauté lightly, add the zucchini and tomatoes and also sauté, add the peas and deglaze with the balsamic vinegar.
Add water and let it steam for a while. Stir in the creme fraiche and yogurt. At the end, stir in the pesto and season the sauce to taste.
In the meantime, cook any pasta in salted water according to instructions, strain when ready. Arrange the pasta on plates, pour the sauce over it and sprinkle with the grated pecorino.