Pesto Zucchini Noodles with Asparagus
Prep Time 10 minutes mins
Cook Time 7 minutes mins
Total Time 17 minutes mins
Servings 2
- For the pasta:
- 1 teaspoon extra virgin olive oil
- 4 thick asparagus spears ends trimmed, sliced on an angle
- salt and pepper to taste
- 2 medium zucchinis Blade D, noodles trimmed
- 1/4 cup jarred vegan pesto or homemade see below
- For the pesto:
- 3 cup basil leaves packed
- 1.5 talespoons pine nuts
- 3-4 tablespoons extra virgin olive oil
- salt and pepper
- 1 large clove of garlic minced
If making homemade pesto, place all of the ingredients for the pesto into a food processor and pulse until creamy. Taste and adjust, if necessary. Set aside.
Heat the oil in a medium skillet over medium-high heat. Once oil is shimmering, add in the asparagus and season generously with salt and pepper. Cook for 5-7 minutes or until asparagus is bright green, fork tender, and is browned.
Meanwhile, spiralize the zucchinis and place in a large mixing bowl. Pour over the pesto and toss well. Set aside.
When asparagus is done, toss it in the bowl with the pesto zucchini noodles and toss well to combine.
Divide the pasta into bowls and serve.