n n Instructionsn n n 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.n n Heat oil in a 12-14 inch pan and add zucchini.n n Saute until cooked, but not mushy.n n While zucchini is cooking, steam asparagus until just tendern n Mix pesto in with zucchini noodlesn n Once mixed, add asparagus.n n Serve with pea shoots or bean sprouts and optional Parmesan cheese on top.n nnn n For the Peston n n 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.n nnn  n