03/27/2026
With Easter and Passover approaching, you are probably preparing for a family gathering filled with tasty dishes. Staying healthy during the holidays can be tricky. Every small effort counts.
Asparagus Noodles with Pesto Recipe
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.
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Take advantage of our monthly sale on the my online store, running from 12:01 AM Friday, March 27th, to 11:59pm Wednesday, April 1st. Use coupon code APRIL for 10% off eligible items. Please log into your online account before ordering to access all products and see the most updated pricing.
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Wishing all of you a Happy Easter and a Happy Passover,
Dina Khader