KELP NOODLES WITH PEA PESTO AND TURKEY KILBASA

1 bag of kelp noodles soaked in lemon juice for 20 minutes then rinsed and drained

1 turkey kilbasa cut in 1/8 inch rounds and quickly pan fried

3 tablespoons romano cheese

1 tablespoon walnuts

1/4 cup vegetable broth

1 cup firmly packed fresh basil leaves, reserve 3 leaves and julienne them for garnish

1 bag frozen peas defrosted

1 teaspoon olive oil

1 clove of garlic rough chop

Pam spray

1 teaspoon of freshly grated parmesean cheese to garnish

In a blender add the peas, vegetable broth, basil, cheese, walnuts and garlic, start blending and add the oil

Get a large saute pan hot over medium heat, spray with the Pam spray and add the turkey kilbasa to begin to warm, about 1 minute

Once the kilbasa is slightly warmed through add the kelp noodles to the pan and cook for another minute

Then add as much pea pesto as you desire

Toss everything together

Serve in a large bowl with julienned basil and fresh grated parmesean