Asparagus Noodles with Pesto

This recipe yields 4 servings. Please use organic ingredients whenever possible.
Ingredients:

• 1 pound jumbo organic asparagus

• 1 1/2 cups packed fresh basil

• 1/4 cup packed fresh parsley

• 2 tablespoons pine nuts

• 1 tablespoon capers

• 1 small clove garlic

• Pink salt

• 1/4 cup plus 1 tablespoon extra-virgin olive oil

• Pinch of organic cayenne pepper

• 3 cups organic baby arugula

• 1 teaspoon finely grated lemon zest, plus more for topping

Instructions:

1. Snap off the woody ends of the asparagus stalks. Use a vegetable peeler to shave the asparagus into thin wide ribbons. (The last strip of asparagus will be a little thicker than the others, but it is fine to use.)

2. Pulse the basil, parsley, pine nuts, capers, garlive, 1/2 teaspoon salt and a few grinds of pepper in a food processor until coarsely ground. Add 1/4 cup olive oil and process until the pesto is mostly smooth.

3. Heat the remaining 1 tablespoon olive oil in a large Stainless steel frying pan over medium heat. Add the asparagus noodles, cayenne pepper, and a pinch of pink salt. Cook, stirring until the asparagus is tender, for about 3 to 5 minutes.

4. Add the arugula and cook until just wilted, about 1 minute. Remove from the heat; add the pesto and 1 tablespoon water and toss to coat. Stir in the lemon zest and season with salt. Top with more zest.