Categories: Pasta
Ingredients
- 1lb. jumbo asparagus
- 1 1/2 cups packed fresh basil
- 1/4 cup packed fresh parsley
- 2 tbsp. pine nuts
- 1 tbsp. capers
- 1 small garlic clove
- Kosher salt and black pepper
- 1/4 cup plus 1 tbsp. olive oil
- Pinch of red pepper flakes
- 3 cups baby arugula
- 1 tsp finely grated lemon zest, plus more for topping
Directions
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Snap off the woody ends of the asparagus stalks. Use a vegetable peeler to shave the asparagus into thin wide ribbons.
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Pulse the basil, parsley, pine nuts, capers, garlic, 1/2 tsp 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.
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Heat the remaining 1 tbsp. 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, 3-5 minutes.
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Add the arugula and cook until just wilted, about 1 minute. Remove from the heat; add the pesto and 1 tbsp. water and toss to coat. Stir in the lemon zest and season with salt. Top with more zest.