Turkey rolls with ribbon noodles

Name: Turkey rolls with ribbon noodles
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 10 dried tomatoes in oil (glass); 125 g Mozzarella cheese; 6 (125 g each) Organic turkey escalope; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TSP + 4 tablespoons basil pesto; 2 TABLESPOONS Oil; 200 g ribbon noodles; 3 TABLESPOONS Butter; 2 TABLESPOONS Breadcrumbs; 7-10 Tbsp Cling film; 7-10 Tbsp wooden skewers

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

10 dried tomatoes in oil (glass)
125 g Mozzarella cheese
6 (125 g each) Organic turkey escalope
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TSP + 4 tablespoons basil pesto
2 TABLESPOONS Oil
200 g ribbon noodles
3 TABLESPOONS Butter
2 TABLESPOONS Breadcrumbs
7-10 Tbsp Cling film
7-10 Tbsp wooden skewers

Directions

1
Drain the tomatoes and cut into fine strips. Coarsely grate mozzarella
2
Wash the meat and dab dry. Place turkey escalopes between 2 layers of foil and beat flat. Season with salt and pepper. Spread each cutlet with 1/2 tsp pesto. Spread tomato strips and mozzarella evenly on top. Roll up the schnitzel and stick together with a wooden skewer
3
Heat the oil in a frying pan, fry the turkey rolls in it until they are brown all around and finish frying at medium heat for about 10 minutes
4
Prepare the pasta in boiling salted water according to the instructions on the packet. Mix 4 tablespoons pesto with 2 tablespoons pasta water. Melt butter in a pan. Lightly brown the breadcrumbs in it. Drain the pasta and mix with the butter crumbs. Arrange 1 1/2 turkey rolls, noodles and some pesto on plates. Served with lamb's lettuce