Gourmet turkey au gratin with pesto spaghetti

Name: Gourmet turkey au gratin with pesto spaghetti
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 TABLESPOONS pine nuts or almond slivers; 1 Garlic clove; 8-10 Stem(s) Basil; 50 g Parmesan (piece); 1 Lime; 7 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 400 g Spaghetti; 8 small turkey escalopes (approx. 80 g each); 125 g Mozzarella; 3 medium-sized tomatoes

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 TABLESPOONS pine nuts or almond slivers
1 Garlic clove
8-10 Stem(s) Basil
50 g Parmesan (piece)
1 Lime
7 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
400 g Spaghetti
8 small turkey escalopes (approx. 80 g each)
125 g Mozzarella
3 medium-sized tomatoes

Directions

1
For the pesto, roast pine nuts without fat, remove. Peel garlic, chop roughly. Wash basil, shake dry and pluck off leaves. Grate parmesan. Squeeze lime. Puree all prepared ingredients and 5 tbsp. oil with a hand blender.
2
Season to taste with salt and pepper.
3
Cook the pasta in plenty of boiling salted water according to the instructions on the packet. Wash the meat and dab dry. Cut mozzarella into thin slices. Wash tomatoes, dice coarsely.
4
Heat 2 tablespoons of oil in a large pan with a lid. Fry the escalopes in it for about 2 minutes on each side. Season with salt and pepper. Spread mozzarella and tomatoes on top. Cover and fry over medium heat for about 5 minutes.
5
Drain the pasta (collecting some cooking water), let it drain and put it back into the pot. Mix with pesto, up to 2 teaspoons, and 4-5 tablespoons cooking water. Serve everything. Spread the rest of the pesto on the tomatoes.