Here is a recipe where color plays a central role. The magenta of the turnips and the contrast with the fresh basil leaves will give a touch of joy to your table.

Ingredients for 4

320 gr of spaghetti
4 small red turnips
2 spring onions
1 fresh red chilli pepper
1 tablespoon of dill seeds
2 cucchai of Umeboshi
extra virgin olive oil
fresh basil leaves
salt, Sichuan pepper

Boil abundant salted water for the pasta.
Wash the turnip greens, peel them and slice them with a mandolin (or, if you don't have it, with the potato peeler). Peel and slice the onions. In a wok-like pot, heat 4 tablespoons of extra virgin olive oil, when hot, fry the onion and the chilly, then add the turnips and add the umboshi. Add the dill seeds. The acid component will fix the color and your turnips will result in a beautiful bright magenta, as well as having a particularly interesting flavor. Cook for about 20 ', adding a little hot water to soften the sauce.
Cook the spaghetti al dente. Drain the pasta and dip it in the sauce, mix well on the heat, sprinkle with Sichuan pepper and fresh basil leaves. Serve hot.