This pesto pasta salad is made with spiralized turnips, asparagus and peas and is tossed with tarragon pesto for a light, healthy and easy Spring meal!
For the pesto:
1/4 Cup Almonds, toasted (35g)
1 1/2 Cups Fresh basil, firmly packed
1/4 Cup + 2 Tbsp Fresh dill, lightly packed
2 Tbsp Fresh tarragon, lightly packed
Zest of 1 large lemon
1/4 Cup Finely grated Parmesan, packed
1 tsp Garlic, minced
1 Tbsp Water,
5-6 Tbsp Olive oil
Salt/pepper to taste
!For the salad:
1 Tbsp Olive oil
1 Tbsp Garlic, minced
2 Cups Sugar snap peas
3 Medium Turnips, spiralized with the 3mm blade (500g)
1 Bunch of asparagus
1 Bunch of radishes, spiralized using the 3mm Blade
Minced fresh Mint, for garnish
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.
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!
* 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.
Prep Time: 20 Mins Cook time: 10 Mins Serves: 4
CLICK HERE for Nutrition Information