Pasta salad with paprika-almond sauce

Name: Pasta salad with paprika-almond sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 250 g Noodles (to B. Penne); 7-10 Tbsp salt, white pepper; 500 g Broccoli; 1 glass (370 ml) red paprika (roasted); 200 g Turkey escalope; 4-5 Tbsp Oil; 3 tablespoons (40 g) almonds without skin; 1 onion, 1 garlic clove; 2-3 stem(s) flat leaf parsley; 3-4 Tbsp Vinegar; 1 TABLESPOON grated parmesan

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

250 g Noodles (to B. Penne)
7-10 Tbsp salt, white pepper
500 g Broccoli
1 glass (370 ml) red paprika (roasted)
200 g Turkey escalope
4-5 Tbsp Oil
3 tablespoons (40 g) almonds without skin
1 onion, 1 garlic clove
2-3 stem(s) flat leaf parsley
3-4 Tbsp Vinegar
1 TABLESPOON grated parmesan

Directions

1
Cook the pasta in boiling salted water for about 8 minutes until al dente. Drain well
2
Clean broccoli, wash it and cut it into small florets. Cover and steam in little boiling salted water for 3-5 minutes. Lift out, keep cooking water. Drain the peppers, cut them into small pieces
3
Wash the cutlets and pat dry. Fry in 1 tbsp. hot oil on each side for approx. 5 minutes. Season with salt and pepper and remove. Roast the almonds in the frying fat, cool down. Cut the schnitzel into strips
4
Peel and finely dice the onion and garlic. Wash and chop the parsley. Mix everything with about 8 tablespoons of broccoli water, vinegar and parmesan. Season with salt and pepper. Whip 3-4 tablespoons of oil into it. Fold in paprika and almonds
5
Mix the pasta, broccoli and schnitzel with the paprika sauce, cover and leave to stand for about 30 minutes. Season to taste again