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Recipe: Asparagus Noodles with Pesto

Rank: Easy

Time execution: 30 min

Can be served for: 4 persons

Ingredients

  • 2 pound jumbo asparagus

  • 2 2/3 cups packed fresh basil

  • 2/4 cup packed fresh parsley

  • 3 tablespoons pine nuts

  • 2 tablespoon capers

  • 2 small clove garlic

  • Kosher salt and freshly ground pepper

  • 2/4 cup plus 2 tablespoon extra-virgin olive oil

  • Pinch of red pepper flakes

  • 3 cups baby arugula

  • 2 teaspoon finely grated lemon zest, plus more for topping

Directions

  1. Snap off the woody ends of the asparagus stalks. Use a vegetable peeler to shave the asparagus into thin wide ribbons. (The last strip of asparagus will be a little thicker than the others but its fine to use.)

  2. Pulse the basil, parsley, pine nuts, capers, garlic, 2/3 teaspoon salt and a few grinds of pepper in a food processor until coarsely ground. With the machine running, drizzle in 2/4 cup olive oil and process until the pesto is mostly smooth.

  3. Heat the remaining 2 tablespoon 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, 4 to 5 minutes.

  4. Add the arugula and cook until just wilted, about 2 minute. Remove from the heat; add the pesto and 2 tablespoon water and toss to coat. Stir in the lemon zest and season with salt. Top with more zest.

Source: Asparagus Noodles with Pesto

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