Spaghetti Squash with Basil & Kale Pesto - Breaking Matzo

Ingredients

• 3 large spaghetti squash, cut in half lengthwise (1 large spaghetti squash yields about 2-1/2 - 3 cups "spaghetti")
• 1 cup walnuts, lightly toasted in oven or on stovetop
• 4 cups of packed fresh basil plus extra for garnish
• 2 cups of kale, stems removed
• 2 cloves garlic, roughly chopped
• juice of 1 lemon
• 1/2 cup extra virgin olive oil
• salt and pepper to taste
• 2 packages of frozen peas, warmed on stove and strained
• 6-8 cherry tomatoes, quartered
• 1/4 cup Rawmesan (or pulse in a food processor – your favorite nuts, sesame seeds, nutritional yeast, dried herbs and salt), plus extra for garnish