Vegetable “noodles” are super popular right now. I am familiar with and appreciate the criticism – not a noodle is NOT A NOODLE. I’m not eating veggies as noodles because I’m under some delusion that they taste just like pasta. But I actually think they’re super fun to make and eat, and they’re usually pretty and can pair really nicely with a sauce because of the veg connection. But a certain person in this house has made it explicitly clear that the next time I try to serve him a zoodle (zucchini + noodle) he’ll walk out of the house to go get a taco with meat. But he only said this about zoodles, so I sneakily planned this dinner and didn’t tell him we’d be eating “noodles” (we can call them ribbons!) of asparagus instead of pasta. MWA HA HA!
I found the inspiration for this recipe on a blog I love and follow, Pinch of Yum. But because we go Meatless on Mondays, I modified it, removing the bacon (I know! Just because it’s Monday, I swear it!) and adding bright and juicy grape tomatoes. If you want the original, it’s right here. But my all-veg version sings of seasonal goodness and offers a bright, light, easy, and shockingly fast to make dinner — multiple servings of which were consumed BY ALL. Seriously. Here you go.
WHAT YOU NEED
* 2lbs asparagus
* olive oil
* 1 small jar pesto sauce (or make your own – here‘s a great recipe!)
* 1/2 bag frozen peas
* 1pt grape tomatoes
* fresh Pecorino Romano to grate
WHAT TO DO
Wash and then trim both ends of the asparagus. Use a vegetable peeler to peel wide ribbons of the asparagus. As you go, it’ll reach a place where you can’t quite get the thin ribbon anymore – I discarded these pieces, but you could certainly chop them up and cook them into the dish, or use them in another meal on another night.
Heat a drizzle of olive oil in a large skillet over medium heat. When it glistens, add the asparagus in batches, tossing the ribbons of asparagus just enough to get them softened but not soggy. Just 30 seconds to a minute at most, tossing constantly. Add a tiny bit of oil for additional batches if needed.
While this is going on, warm the pesto over medium low heat until heated through.
Move the asparagus ribbons to a large bowl. Add the pesto and toss gently to mix through.
Add the peas and tomatoes to the pan where you cooked the asparagus, still over medium heat. Add a bit more olive oil and a pinch of salt and cook until the tomatoes just blister and the peas thaw and warm – just two or three minutes is all it takes. Add the peas and tomatoes to the bowl with the asparagus and carefully mix them in.
Grate fresh Pecorino Romano over each serving and enjoy! MMMMMMMMM…