Wholemeal pancake with turkey and field sopesto

Cook the pasta al dente according to the instructions on the package.

Meanwhile, cut the woody underside of the asparagus and cut into 2 cm pieces.

Add the asparagus puffs to the pasta for the last 2 minutes with the garden peas.

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.

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.

Drain the pasta with the vegetables and collect a cup of cooking liquid.

Spoon the pesto with half of the cooking liquid through the pasta. Add more cooking liquid if it is not yet creamy enough.

Garnish with the rest of the lamb's lettuce and (freshly ground) pepper. Serve with the turkey schnitzel.