Caprese Pasta Salad

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1 lb asparagus, thinly sliced lengthwise (use a vegetable peeler)

8 oz shirataki noodles, rinsed and drained

3 large heirloom tomatoes, chopped

1/2 cup green peas, cooked

1 cup diced fresh mozzarella

1/4 cup chopped fresh basil

juice of one lemon

1/3 cup extra-virgin olive oil

salt and freshly ground pepper to taste

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