Squoodles and Zoodles in Kale Pesto with Tomatoes

Squash and zucchini tossed in a fresh kale pesto topped with tomato confit, Parmesan cheese and pine nuts.

1/2 cup olive oil
2 garlic cloves, peeled
1 pint grape tomatoes
1 tsp sugar
1/2 tsp kosher salt
1/2 tsp pepper
Dash red pepper flakes (optional)

1 bunch curly kale, stemmed
3 tablespoons pine nuts- separated
1/2 cup Parmesan cheese, finely grated
kosher salt to taste

2 zucchini, sliced into thin strips on a mandolin or spiralizer
2 yellow squash, sliced into thin strips on a mandolin or spiralizer

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