Asparagus Noodles with Pesto

Ingredients

• Asparagus

  Raw

  1 lb or 453g

• Basil

  Fresh

  1 ½ cup leaves, whole or 36g

• Parsley

  Raw

  ¼ cup or 15g

• Pine nuts

  Nuts, dried

  2 tbsp or 17g

• Capers

  Canned

  1 tbsp, drained or 9g

• Garlic

  Raw

  1 clove or 3g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Crushed red pepper flakes

  ¹⁄₁₆ tsp or 0.02g

• Arugula

  Raw

  3 cup or 60g

• Lemon zest

  1 tsp or 2g

Directions

1. Snap off the woody ends of the asparagus stalks. Use a vegetable peeler to shave the asparagus into thin wide ribbons.
2. Pulse the basil, parsley, pine nuts, capers, garlic, salt and pepper in a food processor until coarsely ground. Drizzle in olive oil (reserving about 1 tbsp) and process until the pesto is mostly smooth.
3. Heat the remaining olive oil in a large nonstick skillet over medium-high heat. Add the asparagus noodles, red pepper flakes and a pinch each of salt and pepper. Cook, stirring, until the asparagus is tender, 3 to 5 minutes.
4. Add the arugula and cook until just wilted, about 1 minute. Remove from the heat; add the pesto toss to coat. Stir in the lemon zest and season with salt.

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