Small gratinated turkey escalopes with pesto spaghetti

Name: Small gratinated turkey escalopes with pesto spaghetti
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 7 TABLESPOONS Olive oil; 2 TABLESPOONS Pine nuts; 1 Garlic clove; 1 Pot of basil; 30 g Parmesan cheese; 1-2 TABLESPOONS Lime juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 500 g Turkey Breast; 250 g Mozzarella cheese; 3 Tomatoes; 300 g Spaghetti; 7-10 Tbsp Basil

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

7 TABLESPOONS Olive oil
2 TABLESPOONS Pine nuts
1 Garlic clove
1 Pot of basil
30 g Parmesan cheese
1-2 TABLESPOONS Lime juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
500 g Turkey Breast
250 g Mozzarella cheese
3 Tomatoes
300 g Spaghetti
7-10 Tbsp Basil

Directions

1
For the pesto, heat 1 tablespoon of oil in a frying pan. Roast the pine nuts for approx. 3 minutes while turning them. Peel garlic. Wash basil, shake dry, pluck leaves from the stalks.
2
Grate cheese. Chop pine nuts, garlic, basil, except for a little to garnish, and 4 tablespoons of oil into pesto in the universal chopper. Season to taste with lime juice, salt and pepper. Wash the meat, dab dry and cut into 8 medallions or small cutlets.
3
Cut mozzarella into thin slices. Wash and roughly dice the tomatoes. Prepare pasta in boiling salted water according to package instructions. Heat 2 tablespoons of oil in a frying pan. Fry the meat for about 3 minutes on each side.
4
Season with salt and pepper. Remove the meat and keep it warm. Put 1 tablespoon pesto and tomatoes in the pan and fry briefly in the frying fat. Take off 100 ml pasta water. Drain the pasta in a sieve. Mix pasta water and remaining pesto.
5
Put the pasta back into the pot and fold in the mixed pesto. Cover meat with mozzarella and tomatoes. Arrange with the noodles on plates and garnish with basil.