Asparagus Noodles with Pesto Recipe _ Food Network Kitchen _ Food Network.pdf174.1KB
1 pound jumbo asparagus
1 1/2 cups packed fresh basil
1/4 cup packed fresh parsley
2 tablespoons pine nuts
1 tablespoon capers
1 small clove garlic
Kosher salt and freshly ground pepper
1/4 cup plus 1 tablespoon extra-virgin olive oil
Pinch of red pepper flakes
3 cups baby arugula
1 teaspoon finely grated lemon zest, plus more for topping
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 it¿s fine to use.)
Pulse the basil, parsley, pine nuts, capers, garlic, 1/2 teaspoon salt and a few grinds of pepper in a food processor until coarsely ground. With the machine running, drizzle in 1/4 cup olive oil and process until the pesto is mostly smooth.
Heat the remaining 1 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, 3 to 5 minutes.
Add the arugula and cook until just wilted, about 1 minute. Remove from the heat; add the pesto and 1 tablespoon water and toss to coat. Stir in the lemon zest and season with salt. Top with more zest.