Let’s kick start the new year with a healthy warm pasta salad, shall we? I feel kind of proud of this recipe. 🙂 Pairing sour turnip with pumpkin seed oil sounds quite uncommon to me – or at least it did until yesterday. I enjoyed this dish so much that I had to photograph it and share it here with you (even though I’m aware that fermented turnip is not everyone’s cup of tea). Nevertheless, you must admit this warm pasta salad looks neat!
Cold-pressed pumpkin seed oil is one of the tastiest and healthiest oils out there and I always have a bottle of it in my pantry. It tastes best on salads (think radicchio, endive and alike) and as a yummy addition to any dish using pumpkin (pumpkin gnocchi or creamy pumpkin soup, anyone?).
I sprinkled the dish with lightly toasted and freshly ground pumpkin seeds (it doesn’t always have to be grated cheese, right?) and I topped it with fresh alfalfa sprouts (because I like to eat them in winter). Quick and easy meal!
Ingredients for 1 serving:
60g short pasta (I used brown rice fusilli)
150-200g sour turnip
a generous splash cold-pressed pumpkin seed oil
1 Tbsp toasted and ground pumpkin seeds (I use coffee grinder)
fresh alfalfa (or other) sprouts, to top the dish
1. Cook the pasta according to packet instructions, drain well and transfer to a serving dish.
2. Mix sour turnip with pasta and add pumpkin seed oil to taste.
3. Top with ground pumpkin seeds and with sprouts and serve!