Pappardelle with pesto tomatoes

Name: Pappardelle with pesto tomatoes
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 3 discs White bread or toast; 2 TABLESPOONS Butter; 4 TABLESPOONS Pesto (glass); 750 g Pork escalope; 1 collar Spring onions; 400 g cherry tomatoes; 4 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 500 g Pappardelle (or other ribbon noodles); 7-10 Tbsp Herbs

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

3 discs White bread or toast
2 TABLESPOONS Butter
4 TABLESPOONS Pesto (glass)
750 g Pork escalope
1 collar Spring onions
400 g cherry tomatoes
4 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
500 g Pappardelle (or other ribbon noodles)
7-10 Tbsp Herbs

Directions

1
Coarsely chop white bread in the universal chopper. Roast the crumbs in hot butter while turning. Stir in 3 tablespoons of pesto, allow to cool.
2
Dab the meat dry and cut into strips. Clean and wash spring onions and cut into rings. Wash the tomatoes. Fry the meat in 2 tablespoons of hot olive oil in portions for about 5 minutes. Season and take out.
3
Heat 2 tablespoons of oil in the frying fat. Brown the onions and to-mats in it. Fry meat for 2-3 minutes. Stir in 1 tablespoon of pesto.
4
Cook the pasta in plenty of boiling and salted water for about 10 minutes. Approx. 1⁄4 l pasta water remove. Drain noodles and mix into meat. Add pasta water as required. Season to taste again.
5
Arrange everything, sprinkle pesto crumbs over it. Garnish with herbs.