Description
This is a fresh, fun spring dish made with ASPARAGUS you shave thinly to look and act like fettuccine noodles.
Ingredients
Scale
- 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.