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This is a delicious salad! I spiralized zucchini noodles then tossed with a creamy spinach pistachio pesto. Sauteed asparagus and cherry tomatoes are a great way to enjoy summer's bounty of vegetables. Perfect recipe for quick lunch or weeknight dinner! Great for a picnic, too!

Sauteed Asparagus with Zucchini Noodles & Spinach Pesto

Servings 2 -3 servings

Ingredients

  • 1 bunch asparagus
  • 1 tsp extra virgin olive oil
  • 4 zucchinis spiralized
  • 1-2 Tbsp veggie broth
  • 1/2 cup cherry tomatoes halved
  • sea salt

For the Pesto:

  • 2 big handfuls baby spinach
  • 1 handful chopped fresh parsley
  • 1 tsp miso paste
  • 1/4 cup extra virgin olive oil
  • 1/4 cup shelled pistachios
  • 1/4 cup Parmesan cheese grated

Instructions

  1. Snap the asparagus by the ends and chop into bite sized pieces. Heat a saute pan with 1 tsp olive oil and add asparagus, let saute for 1 minute. Add broth and cook until broth evaporates and asparagus are cooked, but still a bit crunchy (you don't want mushy asparagus).
  2. Spiralize zucchini and set aside. Slice the tomatoes. In a food processor, add all the pesto ingredients, except the oil. Process while slowly adding oil through the top. Keep pulsing until well combined, scraping down sides, if needed.
  3. Toss zoodles with some of the pesto and place in a serving bowl. Top with asparagus and cherry tomatoes. Serve immediately.