Turkey rolls in pesto cream
easy
50 mins
50 mins
Ingredients
- 1 collar flat leaf parsley
- 2 Basil pots
- 1-2 Garlic cloves
- 4 TABLESPOONS Olive oil
- 60 g Pine nuts
- 2 TABLESPOONS grated parmesan cheese
- 4 thin turkey escalopes (approx. 175 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 3 TABLESPOONS Oil
- 1/2 l clear chicken stock (instant)
- 200 g Whipped cream
- 200 g ribbon noodles
- 1 big red pepper
- 2 TABLESPOONS Butter or margarine
- 7-10 Tbsp fresh herbs
- 7-10 Tbsp wooden skewers
Directions
- 1
Wash the herbs and pluck them from the stems. Peel garlic, chop coarsely. Puree olive oil, pine nuts, garlic, pamesan and herbs in a mixer. Wash the turkey escalopes, dab dry and beat flat.
- 2
Sprinkle with salt and pepper. Brush each with a little pesto, roll up and pin with wooden skewers. Heat the oil and fry the turkey roulades all around. Deglaze with chicken stock.
- 3
Bring to the boil and boil down for ten minutes at high heat. Add cream and cook covered for another ten minutes at medium heat. Meanwhile, cook pasta in boiling salted water for eight minutes.
- 4
Then drain. Clean, wash and quarter the peppers and cut them into thin, long strips with a peeler. Melt the fat. Steam the bell peppers for five minutes. Add pasta and a tablespoon of pesto, toss briefly.
- 5
Stir the remaining pesto into the cream sauce. Season to taste with salt and pepper and serve everything garnished with fresh herbs.
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