Comments on: Peas and Pesto Potato Noodles

By: Rachael

Rachael — Wed, 22 Mar 2017 07:54:10 +0000

I love this one!. I make it a lot with some variations of ingredients and blade size depending on time and hunger. I like to add zucchini noodles with it to bulk it out a little and add either chilli flakes or preferably fresh chillies for a nice bit of bite 🙂
(Occasionally I add bacon when cooking the potato for when I want to be a lil’ naughty)

By: Kristen

Kristen — Wed, 22 Feb 2017 00:09:02 +0000

Hi Ali,
First of all, thank you so much (truly from the bottom of my heart) for your webpage, recipes, and inspiralizer!! It’s been a Godsend and I LOVE making these dishes.

I must have done something wrong tonight because my pesto came out awful. It was powdery (to which I had to add way more olive oil) and black…and all I could taste was crushed powdery basil 🙁 I’m thinking it was the basil I bought. What do you use when you have to use 2 cups of packed basil?

Again, thank you so much for these recipes. Tonight’s only a setback. Tomorrow I’m back in the kitchen spiraling away!

By: Anonymous

Anonymous — Wed, 01 Jul 2015 02:41:41 +0000

In reply to Hannah. Potatoes are a 'white' carb and should be avoided by those watching carbs closely. I personally will try this with zuccini noodles. Looks great!

By: Karen

Karen — Fri, 19 Jun 2015 00:55:52 +0000

Love this recipe! Delicious — fun to make and eat. I think it will be a fall-back for me.

By: Kristen

Kristen — Tue, 02 Jun 2015 16:23:02 +0000

I made this last night for my family, it was a hit!

By: Deana

Deana — Tue, 02 Jun 2015 01:30:12 +0000

This was great. I must admit I did a small change. I didn’t have any peas so I substituted bacon. You may say Bacon, that’s not a veggie, but it sure was good. I’ll make it the proper way next week to take to my book group meeting. I am sure it will be just as delicious.

Thanks again Ali for a wonderful recipe.

By: lolli

lolli — Sun, 31 May 2015 23:55:48 +0000

Hi! Made this tonight, both my gluten free hubby and picky real pasta fanative 10yr old loved it! I had to add a little of the water from steamed peas to thin the pesto and used walnuts instead if pine nuts bc it was all I had. Some boiled shrimp on top and delish!

By: Ali Maffucci

Ali Maffucci — Fri, 29 May 2015 12:42:20 +0000

In reply to Eggo.

Eggo – based on the shape of the noodles in the images, it’s clear which blade is which, that is what I’m trying to convey – if you see a thin spaghetti noodle, it’s “Blade C/D” basically and if it’s a big ribbon noodle, it’s Blade A. The other ones in between aren’t equivalent – the Inspiralizer makes new and inventive noodle shapes, so it’s hard to compare. Luckily, I rarely use those, since I know many don’t have the Inspiralizer that follow this blog! Hope that helps.

By: happinessnme

happinessnme — Fri, 29 May 2015 04:48:39 +0000

hi Ali! just received my inspiralizer a couple of days ago and I’m hooked:). I made this recipe tonight. I used hazelnuts for the pesto. I accidentally overcooked the potato noodles (still getting the hang of it;), so they were a lil on the “mashed potato” side, but omg, it was so good! thank you. keep em coming:)

By: Eggo

Eggo — Fri, 29 May 2015 03:51:12 +0000

Love Ali and her blog and recipes. I do agree, Ali, with the sentiment that, although I recognize that you’d like folks to buy your spiralizer, it makes sense to make recipes easy for those of us early followers who bought (gasp) Paderno models. This whole email chain makes it sound like there are obstacles in your new recipes to those who aren’t going to throw out their Paderno spiralizers. C’mon. I know you’d prefer those new to spiralizing to buy yours. But to maintain the integrity you’ve demonstrated, can’t you figure out some way to create less frustration among the first generation of your followers? You need to strike a balance between the many many followers who helped make a cookbook commercially viable and your (legitimate) desire to hawk your wares (your spiralizer).

By: Joanne

Joanne — Thu, 28 May 2015 11:50:35 +0000

From everything I’ve read from actual nutritionists and real science, so long as you follow the calories in < calories out guidelines, it doesn't matter WHEN you eat. I also work out at night, so big dinners are a MUST. These potato noodles sound so good!

By: Ali Maffucci

Ali Maffucci — Wed, 27 May 2015 16:07:28 +0000

Spiralizing is supposed to be fun – don’t get too caught up in all of the Blade letters, that’s simply just a guide! You can use any blade for all of my recipes!!

By: M

Wed, 27 May 2015 15:10:40 +0000

In reply to Hannah. Yes, I'm also very interested in the inspiralizer! I hope they ship to Europe soon...

By: Hannah

Hannah — Wed, 27 May 2015 14:37:47 +0000

Everyone – there are pictures and a description of each blade here: http://www.inspiralized.com/the-inspiralizer/ (the inspiralizer tab).

Being in the UK I can’t get the Inspiralizer :’-( My spiralizer only has an equivalent of blades A, D and a slightly thicker version of D. I still manage with the recipes ok but will you ever be shipping these to the UK, Ali?

By: Ingrid

Ingrid — Wed, 27 May 2015 14:22:33 +0000

In reply to Ali Maffucci. Blade D is only referenced to in blade selection of her new spiralizer, but we aren't shown what that exactly looks like. Based on the recipe, I would guess it is just a size variation of B or C. I agree, it would be helpful if Ali could just make a note of this somewhere in the get started section for those of us who only have the original. Her new spiralizer looks great, but I won't be replacing my original until it breaks!

By: Rebecca

Rebecca — Wed, 27 May 2015 14:19:31 +0000

In reply to Ali Maffucci.

it is under “the inspairalizer” tab. “D” is “spaghetti noodles” while our “C” is considered “linguine”. I guess the “D” blade are thinner noodles???