Asparagus Noodles with Pesto Sauce

Ingredients:

• 450 g large asparagus
• 1.5 cups fresh basil
• 1/4 cup fresh parsley
• 2 tablespoons pine nuts
• 1 tbsp capers
• 1 small clove of garlic
• 1/4 tbsp. + 1 tbsp. l. olive oil
• A pinch of red pepper flakes
• 3 cups arugula
• 1 tsp finely grated lemon zest + extra for serving

Preparation:

1. Trim the tough ends from the asparagus. Using a vegetable peeler, shave the stalks into thin, wide strips (the last strip of asparagus will be slightly thicker than the others, but it can be used as well).
2. In a food processor, puree the basil, parsley, pine nuts, capers, garlic, 0.5 teaspoon salt, and a pinch of ground black pepper. With the processor running, add 1/4 cup olive oil and pulse until the pesto is almost smooth.
3. In a large nonstick skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the asparagus, red pepper, and a pinch of salt and pepper. Cook, stirring, until the asparagus is tender, 3-5 minutes.
4. Add the arugula and cook until wilted, about 1 minute. Remove from the heat, add the pesto and 1 tablespoon of water, and toss to combine. Stir in the lemon zest and season with salt. Sprinkle more zest on top.
   
   We suggest you take a look at the recipe Vegetable spaghetti.