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  • Writer's pictureIsabella Akshay

Spaghetti with Sun-dried Tomato, Turnip Tops, and Pistachio Pesto

A Delectable Twist on a Classic Dish

When it comes to pasta, few dishes are as comforting and versatile as spaghetti. But why settle for the ordinary when you can elevate your pasta game with a vibrant and flavourful twist? Today, we're sharing a recipe that combines the richness of sun-dried tomatoes, the earthiness of turnip tops, and the nuttiness of pistachios to create a pesto that will tantalise your taste buds. Get ready to indulge in a bowl of Spaghetti with Sun-dried Tomato, Turnip Tops, and Pistachio Pesto—a dish that beautifully marries tradition and innovation.


- 200 grams spaghetti

- 160 grams turnip tops

- 60 grams sun-dried tomatoes (preferably packed in oil)

- 35 grams shelled pistachios

- 2 cloves garlic

- 30 grams grated Parmesan cheese

- 60 ml extra-virgin olive oil

- Salt, to taste

- Freshly ground black pepper, to taste

Step 1: Cook the Spaghetti

Begin by bringing a large pot of salted water to a boil. Add 200 grams of spaghetti and cook it according to the package instructions until al dente. Once cooked, drain the pasta and set it aside, ready to be coated in the delicious pesto.

Step 2: Prepare the Pesto Base

Now, it's time to prepare the vibrant pesto that will take this dish to the next level. Start by washing and trimming 160 grams of turnip tops, making sure to remove any tough stems or discoloured leaves. Roughly chop the greens and set them aside.

Step 3: Blend the Ingredients

In a food processor or blender, combine 60 grams of sun-dried tomatoes, 35 grams of shelled pistachios, 2 cloves of garlic, and 30 grams of grated Parmesan cheese. Pulse the mixture a few times to chop the ingredients and create a flavourful base for your pesto.

Step 4: Add the Turnip Tops

Next, add the chopped turnip tops to the food processor. Blend the mixture until it starts to come together and forms a cohesive pesto base. The vibrant green colour and the aroma of the turnip tops will infuse the pesto with freshness.

Step 5: Drizzle in Olive Oil

With the food processor running, slowly drizzle in 60 ml of extra-virgin olive oil. The oil will bind the ingredients together, resulting in a smooth and creamy pesto. Don't forget to scrape down the sides of the processor bowl occasionally to ensure everything is well incorporated.

Step 6: Season to Perfection

Now comes the time to add the final touches to your pesto. Taste it and season with salt and freshly ground black pepper according to your preference. Adjust the flavours as needed, keeping in mind that the salt will enhance the overall taste while the black pepper adds a subtle kick.

Step 7: Warm Up the Pesto

In a large skillet, heat a drizzle of olive oil over medium heat. Add the pesto to the skillet and warm it up for a couple of minutes, stirring occasionally. This step will help meld the flavours together and intensify the aroma of the pesto.

Step 8: Toss the Pasta

Add the cooked spaghetti to the skillet with the warm pesto. Gently toss the pasta in the pesto, ensuring each strand gets coated with its lusciousness. The combination of the al dente spaghetti and the vibrant pesto will create a symphony of flavours and textures.

Step 9: Plate and Buon Appetito!

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