Preheat the oven to 375℉. Line a baking sheet with parchment paper and set aside.
Heat a large skillet over medium heat and toast the pepitas until they start to turn golden, being careful not to burn.
Toss the sweet potato noodles with oil and a few pinches of salt. Bake in the oven for 18 – 20 minutes, or until the noodles are cooked through.
Meanwhile, prepare the kale pesto by combining the kale, toasted pepitas, garlic, lemon, and salt in a blender or food processor. Blend on the lowest speed while slowly adding the olive oil. Increase the speed slowly until pesto is relatively smooth. Add a couple teaspoons additional oil or water to help this process along as needed.
In same pan you toasted the pepitas in, add the frozen peas and cook for a minute or two, stirring occasionally. You may need to add a splash of water here to help the process along. Once the peas are heated through, add the sweet potato noodles to the pan and about half of the pesto. Toss until the noodles are well-coated, adding more pesto as needed.
Divide between bowls and enjoy!