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© 2013 mathewguiver

Daikon fettuccine with seared tomatoes and pesto

I was doing some research on interesting ways to prepare vegetables that are in season this month (November), and came across this recipe on MarthaStewart.com for daikon fettuccine. I’m pretty familiar with using vegetables in pasta dishes, and make a great zucchini faux noodle with nut alfredo, so the concept of using daikon to mimic pasta seemed interesting to me.

Instead of making a tomato basil sauce, I wanted to use up some pesto I made for an earlier meal. I did sear up some tomatoes though, which added an interesting kick of acidity to the dish.


2 daikons
3 medium tomatoes
Kosher salt
Canola oil
Pesto sauce
Parmesan cheese


1. Peel your daikons and slice off the top and bottom.

2. Take a vegetable peeler and peel deep into your daikons to create fettuccine like strips. Let soak in heavily salted water for half an hour.

4. Strain, and spin excess water off in a salad spinner.

5. Cut tomatoes into thick slices.

6. Warm a pan over medium high heat, add canola oil, then tomatoes in a single layer. Sear until charred on each side.

7. Break up tomatoes into pieces, then add daikon faux noodles and pesto. Cook just until the ingredients are warmed, about a minute or two. If you over cook the daikon will go too soft.

8. Do a chiffonade style cut of your basil.

9. Scoop faux pasta and sauce onto a plate, top with basil, and shredded parmesan.

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