Vegan Pesto Asparagus Noodles
Recipe Key
This Vegan Pesto Asparagus Noodle dish is made with ASPARAGUS you shave thinly to look and act like fettuccine noodles. No flour, no gluten, just asparagus.
Asparagus is my favorite vegetable to experiment with this time of year. This is a fun dish using the thicker asparagus showing up as we progress through spring. Who knew you could make noodles from asparagus? When I saw it on the Food Network website I had to give it a try.
My first attempt didn’t go well. I quickly realized my peeler was dull and wouldn’t slide through the asparagus. So I went out to the kitchen supply store and picked up a nice, new, sharp peeler. After a few tries, I perfected my peeler skills and made beautiful fettuccini like ribbons from the asparagus.
I toss the earthy asparagus ‘noodles’ with Vegan Pesto to give them an aromatic, sweet and savory flavor. The dish can be made with any traditional pesto, Kale Pesto, Hemp Pesto or Life-Enhancing Cilantro Pesto.
I add peas, my second favorite spring vegetable. Peas are little powerhouses of nutrition with lots of protein, fiber and micronutrients. The sun-dried tomatoes provide little bits of a sweet/salty taste and deep red color.
These thin fettuccini “noodles” only need to cook for 30-60 seconds. This quick-cooking, waterless method preserves the fabulous nutritional content and antioxidant power of asparagus.
I have enjoyed this “noodle” dish alongside grilled salmon. It’s also great alone as a light lunch or with turkey burgers. I encourage you to give it a try. It’s really FANTASTIC and FUN.
If you like this recipe, try these other delicious diary free, gluten free noodle dishes:
Lemon Garlic Shrimp with Broccoli and Zucchini Noodles
Thai Red Curry Noodles with Vegetables
Garlic Cream Zucchini ‘Noodles’ with Asparagus (Diary Free, Nut Free, AIP)
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PrintVegan Pesto Asparagus Noodles with Peas
This is a fresh, fun spring dish made with ASPARAGUS you shave thinly to look and act like fettuccine noodles.
Ingredients
- 2 pounds thick asparagus
- 1 tablespoon olive oil
- ¼–½ cup vegan pesto
- 4–5 sun-dried tomatoes in olive oil, cut into pieces
- 1 cup cooked peas (I use frozen)
Instructions
- Cut off the woody ends of the asparagus. Using a vegetable peeler shave the asparagus into wide ribbons, like fettuccine noodles. When you get to the point where you can’t shave any more, stop there and use the remaining thicker part in a stir fry or soup. You only want beautiful thin ‘noodles’.
- Heat half the olive oil in a large sauté pan over medium heat. Add half the asparagus to the pan. Sauté for 30-60 seconds until the asparagus is just lightly cooked. Don’t let it get soft. Repeat with the remaining asparagus.
- Put the just barely cooked asparagus into a large bowl and toss with ¼ cup of the pesto and peas.
- Serve the “noodles” on a plate just like you would with pasta. Top with sun dried tomatoes.
- Pass around the remaining pesto, add to taste.
Notes
You can make the asparagus “noodles” in advance but don’t cook them until ready to serve. They are too delicate to be left over and reheated.
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