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Turnip Noodle Pesto Pasta Salad Recipe

★★★★★

4.4 from 130 reviews
  • Author: lilan
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

A fresh and vibrant Turnip Noodle Pesto Pasta Salad featuring spiralized turnips and radishes tossed in a homemade herbaceous pesto. This light and healthy dish combines toasted almonds, fresh basil, dill, tarragon, and lemon zest for a zesty pesto, paired with crisp sugar snap peas and asparagus ribbons. Perfect as a refreshing side or light main course, it blends raw and sautéed vegetables for delightful texture and flavor.

Ingredients

Scale

Pesto 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)

Salad Ingredients

  • 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

  1. Make The Pesto: Place the toasted almonds into a small food processor and process until crumbly. Add basil, dill, and tarragon, then process until finely chopped, scraping the sides as needed. Add lemon zest, Parmesan, and minced garlic; process again until well combined.
  2. Emulsify The Pesto: With the processor running, slowly stream in water and olive oil until the pesto reaches your desired consistency (around 5 tablespoons olive oil for a thick pesto). Season with salt and pepper to taste. Set aside.
  3. Spiralize Vegetables: Spiralize the turnips and radishes using a 3mm blade and set aside.
  4. Cook Turnip Noodles: In a large pan over medium heat, warm 1 tablespoon olive oil. Add the minced garlic, sugar snap peas, and spiralized turnips. Cook, stirring occasionally, until the turnips soften and turn golden brown, about 10 minutes.
  5. Shave Asparagus: Trim the asparagus stalks. Using a vegetable peeler, shave thin ribbons from the stem to the tip, applying gentle pressure to keep ribbons even. Set the asparagus ribbons aside.
  6. Toss Salad: While the turnip noodles are still warm, transfer them to a large bowl. Add the prepared pesto and stir until evenly coated. Add the shaved asparagus ribbons and mix gently.
  7. Serve: Divide the salad among plates. Top with the spiralized radishes and garnish generously with minced fresh mint. Serve immediately for best texture and flavor.

Notes

  • Toasting the almonds enhances the pesto’s nutty flavor.
  • Use a spiralizer with a 3mm blade to achieve the ideal noodle thickness.
  • The turnip noodles are lightly sautéed for a tender texture but still retain some bite.
  • Fresh herbs in the pesto are key to achieving vibrant flavor.
  • Serve the salad warm or at room temperature for best taste.
  • This dish is naturally gluten-free and vegetarian.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Mediterranean

Keywords: turnip noodles, pesto pasta salad, spiralized vegetables, gluten free salad, fresh herb pesto, vegetable pasta salad

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Find it online: https://cooklilan.com/turnip-noodle-pesto-pasta-salad-recipe/