Zucchini Noodles, Carrot Top Pesto, & Pan Roasted Asparagus

By á-9792

Paleo, Vegan, Gran-free, Gluten-free, Nut-free

Warm, delicious, lemony, garlicky pesto pasta which packs in three veggies per bowl and is seriously addictive. The feathery carrot top greens pair beautifully with aromatic, pungent basil to make a slightly less sharp version of pesto. Next, add in thin, tender, green asparagus stalks slightly charred on the outside. Toss everything together with zucchini noodles and it’s the perfect summery lunch.
This recipe is nut free, however, feel free to add a few teaspoons of pine nuts or unsalted pistachios if you like – enjoy!

Ingredients

• ZUCCHINI NOODLES:
• 4 large zucchini, peeled and spiralized
• CARROT TOP PESTO:
• 1 cup carrot tops
• 1 cup fresh basil
• 2 cloves garlic
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1/4 cup extra virgin olive oil
• PAN ROASTED ASPARAGUS:
• 12 to 15 stalks asparagus, washed and cut into 2-inch pieces
• 1 tablespoon olive oil

Preparation

Step 1

Make the pesto:

Place all pesto ingredients except olive oil into a food processor. Blitz until well combined, then continue to process as you drizzle the olive oil through the feeder tube. Taste, then adjust lemon juice or salt to taste. I usually add more of both! Store in an airtight container or jar for up to 4 days.

Make the Zucchini Noodles:

Place the spiralized zucchini noodles over a colander or sieve and sprinkle liberally with salt. Leave for 15 to 20 minutes, then rinse under cold water and pat dry with a paper towel. Set aside.

As the zucchini noodles are resting, place the asparagus into a saucepan of salted boiling water for 4-5 minutes until just tender. Drain, then set aside.

When all the components (zucchini noodles, pesto, cooked asparagus) are prepared and ready to be used, heat a large frying pan to medium-high heat and add a tablespoon or so of olive oil. When the oil is hot, add the asparagus and sauté for 2 to 3 minutes, tossing every minute, until slightly charred on all sides.

Add the zucchini noodles to the frying pan and cook everything for another 2-3 minutes until the noodles are tender, then stir in pesto and toss quickly to combine.

Serve hot!