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1
Preheat oven to 400u00b0F and place the pine nuts on a small baking sheet. Bake until golden brown and toasted, about 4-6 minutes. Set aside.
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2
For the salad, heat olive oil up in a large skillet on medium heat. Add sliced leeks and garlic. Cook until fragrant and lightly browned, about 3-4 minutes. Add spiralized turnips and beets and toss to evenly coat in the oil. Cook, stirring occasionally, until the noodles begin to wilt, about 5-6 minutes.
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3
Once wilted, remove pan from heat and stir in spinach. Cover to keep warm.
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4
Place the toasted pine nuts into a small food processor (mine is 3 cups) and pulse until broken down and crumbly. Add basil, dill, leeks, garlic, salt, pepper and lemon zest. You might need to really press it in. Pulse, scraping the sides down as necessary, until all the herbs are broken down. With the processor running, stream in olive oil and pulse until pesto is smooth and creamy. Again, scrape the sides of the bowl down as necessary.
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5
Lightly rub a medium skillet with olive oil and heat over medium heat. Fry eggs until they are cooked to your liking, seasoning with a pinch of salt and pepper.
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6
Transfer the noodles to a large bowl and toss in the pesto. It's easier to get the noodles evenly coated if you cut them up a little bit, so they are not so long. Adjust salt and pepper to taste. Divide the noodles between plated, topping with 1 egg and a sprinkle of pine nuts, if desired.
