Asparagus Noodles with Pesto

Ingredients

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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

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Directions

1. The asparagus stalks' woody ends should be cut off. To create thin, wide ribbons out of the asparagus, use a vegetable peeler. (The final asparagus strip will be slightly thicker than the others, but you may still use it.)
2. Use a food processor to coarsely mince the basil, parsley, pine nuts, capers, garlic, 1/2 teaspoon salt, and a few grinds of pepper. Add 1/4 cup olive oil while the machine is running and continue processing until the pesto is largely smooth.
3. In a big nonstick skillet, heat the last tablespoon of olive oil over medium-high heat. Add a dash of each salt and pepper, the asparagus noodles, and the red pepper flakes. For 3 to 5 minutes, cook the asparagus while stirring.
4. Arugula should just be lightly wilted, which takes approximately a minute. Remove from the heat, then stir in 1 tablespoon water and the pesto before serving. Add the lemon zest and salt after stirring. Put extra zest on top.

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