Prepare the asparagus: Snap off and discard the tough woody ends. Using a vegetable peeler, shave the asparagus spears into long, thin ribbons, resembling fettuccine noodles. Stop shaving when you reach the core, leaving a thicker center piece.

Lightly cook the asparagus: Heat a small amount of oil in a skillet over medium-high heat. Add the asparagus ribbons in batches, cooking for only 30 seconds to 1 minute per batch until tender-crisp.

Combine and season: In a large bowl, gently toss the lightly cooked asparagus ribbons with the pesto until evenly coated. Add more pesto if desired for a richer flavor.

Plate and garnish: Arrange the pesto asparagus noodles on serving plates. Top generously with the crumbled bacon, cooked peas, and grated Pecorino Romano cheese.

Extra Pesto Finish: Drizzle a little extra pesto over the top for an extra burst of flavor and visual appeal.

Serve Immediately: Enjoy your vibrant and delicious Pesto Asparagus Noodles right away!