5 from 3 votes
Turnip Noodle Pesto Pasta Salad
Crafted with ease and taste in mind, this recipe is a great choice.
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings:
4
Calories:
329 kcal
Course:
Main Course, Salad
Cuisine:
American
Ingredients
For the pesto:
- 1/4 cup almonds toasted (35 grams)
- 1 1/2 cups basil firmly packed, fresh
- 1/4 cup dill lightly packed, fresh, 2 tablespoons
- 2 tablespoons tarragon lightly packed, fresh
- lemon zest of 1 large
- 1/4 cup Parmesan Cheese packed, finely grated
- 1 tsp garlic minced
- 1 tablespoon water
- 5-6 tablespoons olive oil
- black pepper to taste
- salt to taste
For the salad:
- 1 tablespoon olive oil
- 1 tablespoon garlic minced
- 2 cups sugar snap peas
- 3 turnip spiralized with the 3mm blade (500 grams, medium size
- 1 asparagus bunch
- 1 radish spiralized using the 3mm blade, bunch
- mint for garnish, minced, fresh
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 Tbsp of oil was perfect for me.) Season to taste with salt and pepper. Set aside.
Cup of Yum
To make the salad:
- In a LARGE PAN ** heat the oil on medium heat. Add in the garlic, snap peas and spiralized. turnips and 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 mixed around. Add in the shaved asparagus and mix.
- Divide between plates and top with spiralized radish and garnish with fresh mint!
- Devour.
Notes
- * If you can’t find toasted almonds, just pop them in a 400 degree oven for 8-12 minutes or so, until lightly golden brown and nutty smelling.** You need a BIG pan to fit all the turnip noodles. You may want to considering doing them in 2 batches.
Nutrition Information
Calories
329kcal
(16%)
Carbohydrates
16g
(5%)
Protein
7g
(14%)
Fat
28g
(43%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
19g
(95%)
Trans Fat
0.003g
(0%)
Cholesterol
5mg
(2%)
Sodium
179mg
(7%)
Potassium
525mg
(11%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
1466IU
(29%)
Vitamin C
56mg
(62%)
Calcium
196mg
(20%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 329
% Daily Value*
| Calories | 329kcal | 16% |
| Carbohydrates | 16g | 5% |
| Protein | 7g | 14% |
| Fat | 28g | 43% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 5mg | 2% |
| Sodium | 179mg | 7% |
| Potassium | 525mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 1466IU | 29% |
| Vitamin C | 56mg | 62% |
| Calcium | 196mg | 20% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.