Small gratinated turkey escalopes with pesto spaghetti

Ingredients

Directions

1. 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. 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. 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. 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. 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.