Spaghetti Squash with Basil & Kale Pesto - Breaking Matzo

Name: 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

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Spaghetti squash holds sauce almost as well as the finest Italian pasta. Try our recipe for spaghetti squash with basil and kale pesto!

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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