Mozzarella escalope with lime pesto

Ingredients

Directions

1. 1

   Bring 3-4 l salt water (approx. 1 teaspoon salt per litre) to the boil. For the pesto, roast the pine nuts in a pan without fat, remove them. Peel the garlic and chop it coarsely. Wash the basil, shake dry and pluck off the leaves.

2. 2

   Grate parmesan. Squeeze the lime.

3. 3

   Coarsely puree pine nuts, garlic, parmesan, basil, lime juice and 5 tbsp. oil with a chopping stick. Season to taste with salt and pepper.

4. 4

   Add the noodles to the boiling water and cook according to the instructions on the packet. Wash the meat and dab dry. Cut mozzarella into thin slices. Wash and coarsely dice tomatoes.

5. 5

   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 for 5-6 minutes more.

6. 6

   Drain the pasta and let it drain. Put the noodles back into the pot and mix with pesto, up to 2 tsp. Serve everything and spread the rest of the pesto on the escalopes.