Pesto & Pea Potato Noodles

I’m in love with my new spiralizer. Like, for real. Can’t stop, won’t stop.

Even the heartiest of pasta lovers (i.e. Dan and my super-Italian father) said they prefer zoodles over noodles. WHAT. I know.

So now I’ve made poodles. Too far? I mean what do you call potato noodles anyway? It’s just a mouthfull. Po-noodles? Pot-noodles? (Haha.)I digress.

But this is seriously delicious. In fact, while I was making it, Dan started a “P-E-S-T-O” chant that soon turned into “P-E-S-T-OH-YEAH” once he had a taste. Talk about a great Instagram caption being handed to you on a silver platter! I knew I married him for a reason.
I got to make my first homemade batch of pesto. I know — how am I a food blogger who’s never made pesto? But I am. Because I’m an amateur. Who loves spiralizing.

And peas. Who doesn’t love peas? The best part about them is they’re the one vegetable that’s better frozen, because you can toss them in a skillet and they stay crunchy. Mmm.

Although the original recipe from Inspiralized didn’t call for any meat, I added chicken sausage to make it a bit heartier. You could also add prosciutto or ground Italian sausage, or leave it veg-only.

Your new favorite gluten-free dish.

Pesto & Pea Potato Noodles

Inspired by Inspiralized
Serves 2-3


1 tablespoon extra virgin olive oil
1.5 pounds yukon gold potatoes, peeled (about 4-5 small potatoes)
1 cup frozen peas
Chicken sausage, diced (optional)
Additional cheese for topping, if desired
For the Pesto:
2 tablespoons pine nuts
2 packed cups basil
2 tablespoons parmesan cheese
3 tablespoons olive oil
1 garlic clove
Salt and pepper, to taste


First, make your basil pesto. Place all pesto ingredients in a food processor and pulse. Wipe the sides with a spatula and continue pulsing until creamy. Set aside.

In a large skillet over medium heat, add olive oil. Saute chicken sausage for 5 minutes or so until slightly browned. Add peas and continue cooking for an additional 2-3 minutes.

While your sausage and peas are cooking, spiralize your potato noodles. Add to the skillet and toss with tongs. Cover and cook for 7-10 minutes, uncovering frequently to toss until noodles are cooked through.

Add pesto and toss to combine. Serve warm and top with additional cheese if desired.

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