Veal oysters with tortellini

Name: veal oysters with tortellini
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 800 g Broccoli; 250 g fresh tortelli parmigiani pack of 125 g, pasta; 2 el traditional olive oil; 4 veal ester; 25 g unsalted butter or margarine; 6 sundried tomatoes in oil; 150 g arugula Pesto

Tortellini with veal oysters and rucola pesto

Ingredients

800 g Broccoli
250 g fresh tortelli parmigiani pack of 125 g, pasta
2 el traditional olive oil
4 veal ester

25 g unsalted butter or margarine
6 sundried tomatoes in oil
150 g arugula Pesto

Directions

Divide the broccoli into florets, cut the stems into pieces and cook for 8 minutes until al dente.
Heat the pasta with olive oil according to the instructions on the package. Rub the veal oysters with pepper.
Heat the butter in a frying pan and fry the veal escalope in 2-3 min. Brown on the inside and rosé on the inside.
Cut the tomato into strips. Stir in the rucola pesto and tomato strips through the pasta. Divide the tortelli, broccoli and veal oysters over the plates.