• Normally, I toss my spiralized zucchini noodles with a little salt in a colander and let them drain for about 1/2 hour to help them release some of their water. In this recipe, I think the fluid from the zucchini noodles actually helps the pesto blend better with the noodles. Your choice.
• Heat oil in a 12-14 inch pan and add zucchini.
• Saute until cooked, but not mushy.
• While zucchini is cooking, steam asparagus until just tender
• Mix pesto in with zucchini noodles
• Once mixed, add asparagus.
• Serve with pea shoots or bean sprouts and optional Parmesan cheese on top.

For the Pesto

• Put all ingredients through the salt in the bowl of a food processor and blend until finely chopped. With processor going, add oil in a fine stream until well blended, but with some flecks of mint and parsley still showing.