This can be a side dish or a main dish - adjust the number of servings accordingly.
Blanch kale for about 30 seconds, remove and place in the ice bath to stop the cooking process.
Dry the kale. I squeeze the excess water by hand usually.
Blend everything together in a food processor. Pulse to create the texture you like best (chunky or smooth) Taste and adjust, adding more salt, pepper, lemon, olive oil, as necessary.
Steam for 5 minutes or until squash noodles are tender.
Add the pesto mixture and peas to the cooled pasta and peas. Mix well, season to taste, and serve at room temperature.