Pesto Asparagus Noodles

• jumbo asparagus2
• DeLallo pesto (more to taste)↗0.25 cup
• cooked, crumbled bacon
• cooked peas↗
• grated Pecorino Romano cheese

Step-by-step instructions

1. 1

   Cut off the woody ends of the asparagus. Using a vegetable peeler, shave the asparagus into wide ribbons, like fettuccine noodles. You will get to a point where the pieces can no longer be shaved, leaving a thicker “noodle” of asparagus. Save those pieces for another use.

2. 2

   Heat a little oil in a skillet over medium‑high heat. Add the asparagus in batches, tossing for no more than 30 seconds to one minute. The asparagus should stay between raw and cooked, otherwise it will become soggy.

3. 3

   Toss the semi‑cooked asparagus gently with the pesto in a large bowl. Plate the “noodles” like regular pasta and top with bacon, peas, cheese, and extra pesto. Yum!