Noodles with walnut pesto

Name: Noodles with walnut pesto
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 250 g ribbon noodles; 7-10 Tbsp Salt; 500 g Broccoli; 400 g Pork escalope; 1 Onion; 6 TABLESPOONS Oil; 200 g Whipped cream; 200 ml Vegetable broth (instant); 1-2 TABLESPOONS sauce thickener; 7-10 Tbsp Pepper; 1 collar Parsley; 40 g Walnut halves; 50 g grated hard cheese

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

250 g ribbon noodles
7-10 Tbsp Salt
500 g Broccoli
400 g Pork escalope
1 Onion
6 TABLESPOONS Oil
200 g Whipped cream
200 ml Vegetable broth (instant)
1-2 TABLESPOONS sauce thickener
7-10 Tbsp Pepper
1 collar Parsley
40 g Walnut halves
50 g grated hard cheese

Directions

1
Cook the pasta in boiling salted water for about 8 minutes. In the meantime, clean and wash the broccoli and cut it into small florets. Blanch in boiling salted water for about 5 minutes, drain. Wash the cutlets, dab dry and cut into cubes. Peel and chop onion.
2
Heat 1 tablespoon of oil. Fry the meat cubes and onion in it for about 3 minutes at high heat. Deglaze with cream and stock, add meat again. Bring everything to the boil. Sprinkle in sauce thickener. Fold in broccoli, season with salt and pepper. Wash parsley, chop coarsely. Chop walnuts coarsely as well. Puree both with remaining oil.
3
Fold in broccoli, season with salt and pepper. Wash parsley, chop coarsely. Chop walnuts coarsely as well. Puree both with remaining oil. Season to taste with salt and pepper. Serve pasta, shredded meat and pesto sprinkled with grated cheese