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Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Servings 4


  • 1 tablespoon extra virgin olive oil
  • 1.5 pounds yukon gold potatoes peeled, Blade D, noodles trimmed
  • salt and pepper to taste
  • 1 cup frozen garden peas
  • For the pesto:
  • 2 tablespoons pine nuts
  • 2 packed cups of basil
  • 2 tablespoons parmesan cheese
  • 3 tablespoons extra virgin olive oil
  • 1 large garlic clove
  • salt and pepper to taste


  • Place a large skillet over medium-high heat and add in the olive oil. Once oil heats, add in the potato noodles and season with salt and pepper. Toss and then cover and cook, uncovering occasionally to toss, for 7-10 minutes or until potato noodles are cooked through. Place in a large mixing bowl.
  • While the potatoes cook, in a food processor, place all of the ingredients for the pesto and pulse until creamy. Taste and adjust to your preferences, if necessary. Set aside. Also, cook your peas according to package directions.
  • Once potato noodles, peas and pesto are done, combine in a bowl and toss thoroughly to combine. Serve immediately or place in refrigerator and serve later, chilled.