Garlic-Lemon Turnip Pasta with String Beans and Edamame
Try this Garlic-Lemon Turnip Pasta with String Beans and Edamame recipe
Try this Garlic-Lemon Turnip Pasta with String Beans and Edamame recipe
- salt and pepper to taste
- 2 garlic cloves minced
- 2 tablespoons extra virgin olive oil
- 1/4 easpoon red pepper flakes
- 1 small shallot minced
- 1.25 pounds string beans ends trimmed
- 2 turnips, peeled blade b
- 1 tablespoon freshly grated parmesan cheese to garnish
- 1/2 easpoon fresh lemon zest
- 1/2 up cooked edamame beans
- Carbohydrate 22.9549769006127 g
- Cholesterol 2.74999999767529 mg
- Fat 7.7089180381287 g
- Fiber 9.7018381300011 g
- Protein 6.79381974234633 g
- Saturated Fat 1.50929342410332 g
- Serving Size 1 1 Serving (306g)
- Sodium 103.429601659081 mg
- Sugar 13.2531387706116 g
- Trans Fat 0.322174197743828 g
- Calories 170 calories
Step-by-step
- Bring a medium pot filled halfway with water to a boil. Once boiling, add in the string beans and cook for about 5 minutes or until the beans are string-tender. Drain into a colander and set aside.
- Once water starts boiling, place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the garlic, shallots and red pepper flakes and cook for 2 minutes or until shallots are translucent.
- Add in the turnip noodles and toss thoroughly to combine. Season with salt and pepper and cover, cooking for 5 minutes or until turnip noodles are al dente, uncovering occasionally to toss. Once cooked, add in the lemon zest, string beans and edamame and toss. Let cook for 2 minutes to let the edamame warm and flavors combine.
- Divide pasta into bowls, garnish with parmesan and serve.
Working with Root Vegetables
Peeling root vegetables requires a sharp blade to remove the fibrous outer skin without wasting the dense interior flesh. When substituting fresh turnips for dried pasta components, moisture content changes the cooking dynamic significantly. Fresh root vegetables release water as they break down under heat, meaning covering the pan traps steam to soften the noodles quickly without scorching the garlic.
Managing Aromatics in Olive Oil
Minced shallots and garlic demand careful thermal control when introduced to heated extra virgin olive oil. Keeping the burner at medium heat prevents the garlic from browning too fast and turning bitter within the first two minutes. Adding red pepper flakes simultaneously blooms the fat-soluble capsaicin compounds directly into the oil, distributing heat evenly across the pan.
Judging Texture Visually
Evaluating doneness relies on visual cues rather than internal probes since root vegetable noodles lack standard wheat elasticity. String beans are ready when their vibrant green brightens and they yield slightly to pressure, while turnip noodles achieve al dente status when they turn translucent but retain a slight crunch.
