This is a satisfying vegetarian pasta dinner that even feels a little gourmet due to the arugula and baby turnips, and your pasta noodles cooked to al dente perfection.
Prepare your turnips by cutting off the greens (if you have them) and washing them. If you are using baby turnips you can keep the skins on, as they are less tough at this stage and the skins are full of nutrition. Otherwise, peel the turnips. Slice the turnips into quarter-inch thick, bite-sized pieces and set aside until needed.
If you have the turnip greens, chop into 1-inch pieces and wash well. Substitute with kale, radish greens, or green onions.
make the arugula pesto and/or cook the pasta
Start a saucepan about ⅔ full with water. Bring to a boil over high heat. Add 2 tablespoons salt to the boiling water and stir well. If you are making the arugula pesto, use the boiling water for the pasta to blanch the arugula before cooking the pasta in the same water.
If you already have pesto, go ahead and cook your pasta noodles to al dente. Your pasta should be just slightly firm in the center to get your chewy texture. Drain the noodles in a colander, and set the noodles aside.
cook the turnips and finish the pasta
Place a saute pan on medium-high heat. Add olive oil and garlic. After the garlic starts to brown, add the turnips, a pinch of salt, and a tablespoon of water.
Cover the pan and allow the turnips to cook for 3–5 minutes. Once the turnips are almost cooked, add the turnip greens (or other greens) and another pinch of salt. Cook uncovered for 1–2 minutes, stirring occasionally until the vegetables are done. Transfer to a bowl and set aside until needed.
Use the same pan, and place it back on medium-high heat. Spoon in about a cup of pesto and allow the pesto to warm, stirring frequently. Don’t overcook the pesto so as to preserve the flavor and nutrition of your good quality olive oil. Turn off the heat and add the cooked pasta, turnips and greens. Use two spoons to combine and coat all the pasta with pesto. Add more pesto if you want.
to serve
Plate the pasta in a large serving bowl or individual serving bowls. Top with a pinch of finishing salt, a squeeze of fresh lemon, fresh black pepper, parmesan cheese, and walnuts. You may also choose to serve the garnishes separately in tiny bowls and allow individuals to choose how much they want of each. Enjoy!
Notes
If you don’t like turnips, substitute with another vegetable, such as cauliflower, potatoes, parsnips, or zucchini.If you don't have turnip greens, you can substitute with kale, radish greens, green onions, your favorite green, or no greens.The arugula pesto in this recipe can be substituted with basil pesto, but keep in mind that basil pesto has a stronger flavor. Here is my recipe for arugula pesto. It contains blanched arugula, fresh spinach, walnuts, fresh lemon, good olive oil, salt, and black pepper. Finishing salt (also known as flake salt) is an awesome ingredient to have in your pantry. The flakes melt in your mouth differently from regular salt, and the overall salt flavor is milder. If you haven’t tried flake salt, check this. It could change your life!