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

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, 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.

3. 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.

4. 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.

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