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Turnip Noodle Pesto Pasta Salad Recipe

★★★★★

4.9 from 125 reviews
  • Author: Mariam
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Low Fat

Description

This vibrant Turnip Noodle Pesto Pasta Salad combines spiralized turnips and radishes with a fresh herbaceous pesto made from basil, dill, tarragon, and toasted almonds. Lightly sautéed turnip noodles and sugar snap peas are tossed with the creamy pesto and topped with shaved asparagus ribbons and fresh mint for a refreshing, healthy dish perfect as a light lunch or side.

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 3mm blade)
  • 1 bunch radishes (spiralized with 3mm blade)
  • 1 tablespoon olive oil
  • 1 tablespoon garlic (minced)
  • 2 cups sugar snap peas
  • 1 bunch asparagus
  • Minced fresh mint (for garnish)

Instructions

  1. Make the Pesto: Place the toasted almonds into a small food processor and pulse until crumbly. Add the basil, dill, and tarragon, processing until the herbs break down. Add lemon zest, Parmesan, and garlic, processing until well combined.
  2. Emulsify the Pesto: With the food processor running, slowly stream in the water and olive oil until the pesto reaches your desired consistency, about 5 tablespoons for a thicker pesto. Season with salt and pepper to taste. Set aside.
  3. Prepare the Vegetables: Spiralize the turnips and radishes using the 3mm blade and set aside.
  4. Cook the Turnip Noodles: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add minced garlic, sugar snap peas, and spiralized turnips. Cook, stirring occasionally, until the turnips are golden brown and begin to wilt, about 10 minutes.
  5. Shave the Asparagus: Trim the asparagus ends. Using a vegetable peeler, shave ribbons from the stem to the tip of each stalk, applying slight pressure for even ribbons. Set aside.
  6. Toss the Salad: While the noodles are still warm, combine them in a large bowl with the pesto, stirring until evenly coated. Add the shaved asparagus ribbons and mix gently.
  7. Serve: Divide the salad among plates, top with spiralized radishes, garnish with minced fresh mint, and serve immediately.

Notes

  • Toasting the almonds enhances their flavor for the pesto; you can toast them lightly in a dry pan over medium heat until fragrant.
  • Adjust olive oil quantity in the pesto to your preferred consistency.
  • Use a spiralizer with a 3mm blade for ideal noodle thickness.
  • The turnip noodles cook quickly; watch carefully to avoid overcooking and maintain some bite.
  • Fresh herbs are key to a vibrant pesto; use fresh dill, tarragon, and basil for best results.
  • This salad is best served fresh but can be refrigerated for up to a day.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Mediterranean

Keywords: Turnip Noodle Salad, Pesto Pasta Salad, Spiralized Vegetables, Light Summer Salad, Healthy Pasta Substitute

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