Orecchiette with mint and lime pesto

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Wash the herbs and shake dry. Pluck the leaves. Lightly roast almonds in a pan without fat. Grate parmesan. Put olive oil, herbs, almonds and parmesan into a high container and puree with a blender.

2. 2

   Coarsely chop the pistachios. Squeeze the sausage meat out of the sausages and mix with the pistachios. Wash the parsley, dab dry and pull the leaves from the stalks. Put the schnitzel roulades on a large board, flatten and cut in half crosswise. Season the roulades with pepper and a little salt and spread a thin layer of sausage meat. Place parsley leaves, except for a few for garnishing, on the meat mixture. Roll up the meat and fix it with wooden skewers. Peel and finely dice the onions. Heat the oil in a pan and fry the rolls vigorously while turning. Add half of the onions, braise briefly and deglaze with stock and brandy. Bring to the boil and braise covered for about 10 minutes. In the meantime clean, wash and drain the peppers. Cut the pepper halves into fine strips on a kitchen slicer. Heat the fat in a pan. Braise the paprika and remaining onions for 2-3 minutes, season with salt and pepper and keep warm. Lift the rolls out of the stew and keep them warm as well. Add the sauce thickener to the stock while stirring and bring to the boil again briefly. Season to taste with pepper and brandy. Arrange the paprika vegetables with the rolls and sauce on plates. Serve garnished with parsley

3. 3

   Season with paprika. In the meantime prepare noodles in boiling salted water according to the instructions on the packet. Add the peas to the noodles about 3 minutes before the end of the cooking time and cook them as well. Drain noodles and peas.

4. 4

   Cut the chicken filets into slices. Mix pesto, noodles and peas and arrange with the chicken slices.

Nutrition Facts

KCAL
810 kcal

CARBS
78 g

FATS
38 g

PROTEINS
40 g