Name: Turnip Noodle Pesto Pasta Salad Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1/4 cup almonds (toasted); 1 1/2 cups fresh basil (firmly packed); 6 tablespoons fresh dill (lightly packed); 2 tablespoons fresh tarragon (lightly packed); Zest of 1 large lemon; 1/4 cup grated Parmesan (packed); 1 teaspoon garlic (minced); 1 tablespoon water; 5-6 tablespoons olive oil; Salt and pepper (to taste); 3 medium turnips (spiralized with the 3mm blade); 1 bunch of radishes (spiralized using the 3mm blade); 1 tablespoon olive oil; 1 tablespoon garlic (minced); 2 cups sugar snap peas; 1 bunch of asparagus; Minced fresh mint (for garnish)

Ingredients

1/4 cup almonds (toasted)

1 1/2 cups fresh basil (firmly packed)

6 tablespoons fresh dill (lightly packed)

2 tablespoons fresh tarragon (lightly packed)

Zest of 1 large lemon

1/4 cup grated Parmesan (packed)

1 teaspoon garlic (minced)

1 tablespoon water

5-6 tablespoons olive oil

Salt and pepper (to taste)

3 medium turnips (spiralized with the 3mm blade)

1 bunch of radishes (spiralized using the 3mm blade)

1 tablespoon olive oil

1 tablespoon garlic (minced)

2 cups sugar snap peas

1 bunch of asparagus

Minced fresh mint (for garnish)

Instructions

Step 1: Place the toasted almonds into a small food processor and process until crumbly and broken down.

Step 2: Add the basil, dill, and tarragon to the almonds and process until the herbs are finely chopped, scraping down the sides as needed.

Step 3: Add lemon zest, grated Parmesan, and minced garlic to the processor and process until well combined.

Step 4: With the food processor running, slowly stream in the water and olive oil until you reach your desired pesto consistency; season with salt and pepper to taste. Set aside.

Step 5: Spiralize the turnips and radishes using a 3mm blade and set aside.

Step 6: Heat 1 tablespoon olive oil in a large pan over medium heat. Add minced garlic, sugar snap peas, and spiralized turnips. Cook, stirring occasionally, until the turnips are golden and start to wilt, about 10 minutes.

Step 7: While the turnips cook, trim the asparagus. Using a vegetable peeler, shave ribbons from the stem to the tip of each stalk and set aside.

Step 8: Once the cooked turnip noodles are warm, transfer them to a large bowl. Stir in the prepared pesto until evenly coated.

Step 9: Add the shaved asparagus ribbons to the bowl and toss gently to combine.

Step 10: Divide the salad between plates. Top with spiralized radishes and garnish with minced fresh mint before serving.

Tips & Variations

Toasting the almonds enhances their flavor—don’t skip this step for a richer pesto.

For a creamier pesto, add a tablespoon of Greek yogurt or avocado before processing.

Substitute arugula or spinach for the herbs if fresh dill or tarragon aren’t available.

Use zucchini noodles instead of turnips if you prefer a milder flavor and softer texture.

Add cherry tomatoes or roasted red peppers for a pop of color and sweetness.

FAQs

Can I use other nuts instead of almonds for the pesto?

Yes, walnuts or pine nuts make excellent substitutes and will provide a slightly different but delicious flavor and texture.

How do I spiralize turnips if I don’t have a spiralizer?

If you don’t have a spiralizer, you can use a vegetable peeler or mandoline to create thin ribbons. Alternatively, finely julienne the turnips with a sharp knife.