Turnip Noodle Pesto Pasta Salad with Peas and Asparagus {Vegetarian + Low Carb}

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!

FOOD JUDGER. F-OO-D JU-D-G-ER (adjective)

“A person who decides that they don’t like something based on the sole reasons that 1. their grandparents ate it and 2. It’s sort of really ugly looking.”

You guys. That right there is written in Webster’s dictionary. And a picture of my face is RIGHT BESIDE IT.

Sidenote: I can’t even guarantee that it’s an adjective. It’s been a long time since the days of “Taylor goes to school.” CUT ME SOME SLACK OK.

Thanks.

Anyway.

I’m sort of ashamed today because, as I mentioned above, I am a food judger. AKA the worst kind of person who misses out on all things taste bud tingling (how do we feel about that term? I’m still kind of iffy about typing it) and full of DELICIOUS YUMS because she has some sort of notion that they taste bad…WITHOUT EVEN TASTING THEM. <— What kind of person even assumes that?

Me, that’s what kind of person.

But, in my defense. My grandpa ate turnips. And he got old. (was that rude? I mean, it’s a factual statement) so clearly turnips were the cause of that right? That doesn’t just happen to everyone normally.

This is how my brain works. It’s a scary place.

Plus. They’re really ugly. I mean, until you throw them at the spiralizer. I don’t know how one piece of small, plastic machinery can making something go from UGLY PURPLE DIRTY VEGETABLE –> ribbons of dainty and eye-ball smile inducing prettyfulness.

It does it with zucchini noodles, sweet potato noodles and NOW turnip noodles. Nothing is safe from the spiralzin’ makeover. NOTHIN’.

It could basically be the next Stacey London and have its own hit show on TLC.

And I am a – ok with that.

Especially when these healthy spiralzzz (zzz for emphasis and FUN) that are NOT jam packed with carbs (ain’t no room for those when bikini season is LOOMING) are mixed up with bright green, FRESH pesto that’s made of dill and tarragon. <— SPRING TIME EATS, WHAT WHAT.

Remember the Paleo Casserole? That pile of ugly brown food got me smack dap in the middle of I-LOVE-TARRAGON and HOW-DID-I-NEVER-USE-IT-BEFORE-NOW land.

Plus, you sound really fancy and Julia-child like when you say it.

Before we go, I want to play one quick little game with you. It’s kind of like “Where’s Waldo?” except, the vegetal version. It’s called: “Where’s the shaved asparagus.”

The ring isn’t quite there. But, the taste? Your mouth is going to wonder why you haven’t stuffed shaved asparagus into it for ALL the years.

It’s hard to see amongst all the other green-age happenin’ here, but it’s there. Prettyful ribbons of thin, delicate asparagus all tangled up among long tendrils of turnip noodlies and tender-crisp, sweet snap peas. It’s all there folks.

Well, maybe. It might not be ALL there. Because, well….

I might have eaten some of your share. Sorry about that.

HOWEVER, this is me telling you to make like the famous “Green Goddess” salad dressing (which is not in this recipe, don’t get all confuzzled. It’s just got really green.) and tune into your inner Meatless Monday loving person.

Whatever that means.

If you make this recipe, please remember to tag @foodfaithfit and #foodfaithfitness on Instagram! I LOVE seeing your recipe recreations!

 Want more spiralized recipes?

Vegetarian Red Lentil Curry Sweet Potato Noodles

Paleo Orange Beef Stir Fry with Sweet Potato Noodles

Buffalo Chicken Meatballs with Cauliflower Alfredo

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