Filter
Reset
Sort ByRelevance
CRAFTYLILDEVIL
Wholemeal pancake with turkey and field sopesto
Original pesto: with lamb's lettuce instead of basil! Delicious with the whole-wheat pasta.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
Blogs that might be interesting
-
15 minMain dishchicken, paprika, lemon, olive oil, orange, fennel bulb, potato, fresh rosemary, garlic,chicken from the oven with orange and fennel
-
25 minMain dishgarlic, tofu natural, ketjapmarinade, mienestje, oriental wok oil, fresh oriental wok vegetables, boxful of pineapple,sweet-spicy tofu with fried noodles
-
20 minMain dishlettuce, shallots, sweet-sour pickles, caraway seed, bacon, butter, (bullet) steaks, salt and (freshly ground) pepper, flour, whipped cream,steak with caraway sauce
-
15 minMain dishMacaroni, artichoke hearts, Red onions, olive oil, pine nuts, cream culinary, fresh parsley,macaroni with creamy artichokes
Nutrition
690Calories
Sodium13% DV320mg
Fat48% DV31g
Protein80% DV40g
Carbs19% DV58g
Fiber40% DV10g
Loved it