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CRAFTYLILDEVIL
Wholemeal pancake with turkey and field sopesto
Original pesto: with lamb's lettuce instead of basil! Delicious with the whole-wheat pasta.
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Ingredients
Directions
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Cook the pasta al dente according to the instructions on the package.
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Meanwhile, cut the woody underside of the asparagus and cut into 2 cm pieces.
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Add the asparagus puffs to the pasta for the last 2 minutes with the garden peas.
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Meanwhile, heat the grill pan. Halve the cutlets and brush them with the oil, pepper and salt. Grill the cutlets in 5 minutes until done. Turn halfway.
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Meanwhile, put the cheese, pine nuts, garlic, 2/3 of the lamb's lettuce, the oil and the lemon juice in a bowl and puree with the hand blender until pesto.
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Drain the pasta with the vegetables and collect a cup of cooking liquid.
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Spoon the pesto with half of the cooking liquid through the pasta. Add more cooking liquid if it is not yet creamy enough.
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Garnish with the rest of the lamb's lettuce and (freshly ground) pepper. Serve with the turkey schnitzel.
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Nutrition
690Calories
Sodium13% DV320mg
Fat48% DV31g
Protein80% DV40g
Carbs19% DV58g
Fiber40% DV10g
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