This vibrant Turnip Noodle Pesto Pasta Salad makes a delicious low-carb lunch or elegant starter to any spring meal.
Market day is always a joyous occasion for me and pretty much the highlight of my week. Every Thursday morning, one of the most bountiful markets in the area is held just a five-minute walk from my house. You’ll find everything from the freshest seasonal fruits and vegetables to stalls selling juicy olives, artisanal pastries, farm-fresh cheeses, and so much more. I always try to get there as early as possible in order to avoid the crowds and have the chance to chat with the sellers. They’re always so happy to engage in some foodie small talk and share recipes, which is one of the reasons I love the market.
A few weeks ago, the sweet lady who sells root vegetables told me about how she makes noodles out of turnips. Sure, I had heard of zucchini noodles and even sweet potato noodles. But turnip noodles? She assured me they were delicious, so I purchased some turnips and continued on my market walk, pondering how exactly I would do these noodles justice.
A salad came to mind, one full of fresh and vibrant ingredients like crisp pink radishes, bright green asparagus, and sweet sugar snap peas. A zesty herbal pesto made not only with basil but also with tarragon (one of my favorite herbs) and dill would infuse every bite with incredible aroma and a beautiful array of punchy flavors. I’m not one to toot my own horn, but the results were truly restaurant-worthy.
Last week, I made the salad again and took some to the root vegetable lady (with the recipe) as a token of my appreciation. Give it a try, and I guarantee you’ll love it as much as we do!
Is This Turnip Noodle Pesto Pasta Salad Healthy?
Absolutely! Turnips are a good source of fiber and vitamin C, while the other vegetables and fresh herbs also add an array of vitamins, minerals, and even more fiber. The pesto is made with almonds, which, along with the olive oil, are a source of healthy fats.
Those who are watching their sodium intake can omit the salt, as the Parmesan, lemon, and garlic give the pesto plenty of flavor. Vegans and those who are lactose intolerant can use a plant-based Parmesan. There are lots of great options available these days. Those with a nut allergy can replace the almonds with an equal amount of sunflower seeds.
Turnips 101
Turnips are an often overlooked root vegetable, and that’s a shame, considering that they’re a great low-carb alternative to potatoes and pasta (when spiralized). When buying turnips, opt for small ones, which tend to have a milder flavor and better texture. Make sure the turnips are firm and have smooth, unblemished skin. If the greens happen to be attached, all the better, since they’re edible, too!
Store the fresh turnips in a plastic bag in the fridge’s crisper drawer for up to one week. If the greens are attached, remove and store them separately, preferably wrapped in a damp paper towel. They can be used in stir-fries, salads, soups, and even pesto.
Give the turnips a good scrub under running water before spiralizing. Young turnips do not need to be peeled, as their thin skin is edible, but older ones may benefit from peeling. Cut off both ends to create a flat surface for the spiralizer. I love spiralized turnips in salads such as this one but also in stir-fries or even in hearty casseroles.
How Do I Store Leftovers?
If stored in an airtight container, this salad will keep well in the fridge for up to 3 days. Freezing is not recommended, as the veggies will be rendered mushy upon thawing.
Serving Suggestions
I love this salad as a light, low-carb lunch, but it has also earned a special place at my table as a spring starter. In that case, I would follow with Oven-Baked Lamb Chops or a classic Roasted Chicken and a side of Delicious Roasted Red Potatoes.
In the mood for dessert? Serve an elegant Lemon Tart with a bowl of fresh blueberries and perhaps some whipped cream.
Recipe
Ingredients
For The Pesto:
- 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
For The Salad:
- 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
To Make The Pesto:
- Place the almonds into a small food processor (mine is 3 cups) and process until crumbly and broken down. Add in the basil, dill, and tarragon. Process until the herbs are broken down, scraping the sides as needed. Finally, add in the lemon zest, Parmesan and garlic, and process until well incorporated.
- With the food processor running, stream in the water and olive oil until you reach your desired consistency (I like my pesto a little bit thick, so 5 tablespoons of oil was perfect for me.) Season to taste with salt and pepper. Set aside.
To Make The Salad:
- Spiralize the turnips and radishes and set aside.
- In a large pan, heat the oil on medium heat. Add the garlic, snap peas, and spiralized turnips. Cook until the turnips are golden brown and begin to wilt, stirring occasionally. This takes about 10 minutes.
- While the turnip cooks, trim the asparagus and place a stalk on your cutting board, with the tip facing away from you. Use your vegetable peeler to shave off ribbons from the stem to the tip, using slight pressure to make sure they come out even. Repeat with remaining stalks and set aside.
- Once the noodles have cooked and are still warm, place them into a large bowl and add in the pesto, stirring until it’s evenly incorporated. Add in the shaved asparagus and mix well.
- Divide between plates, top with spiralized radish, garnish with fresh mint, and serve.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
