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.
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.
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.
Pesto & Pea Potato Noodles
Inspired by Inspiralized
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.