Spaghetti with Meat SauceSpaghetti With Pesto Spaghetti With Pumpkin Sauce

Spaghetti With Pesto

250 g / 9 oz
300 g / 10 oz
2 tbsp

8 tbsp
1 bunch
30 g / 1 oz
50 g / 2 oz

turkey breast
olive oil
Freshly ground pepper
ground red pepper
olive oil
garlic cloves
pine nuts
fresh parmesan cheese
hot water

Serves 3 - 917 cal per serving
Prep-time: 20 min. - Total-time: 30 min.
Cook the spaghetti al dente. In a coated pan roast the thawed turkey filets without any oil. (e.g. use already seasoned turkey filets). Roast for 5 minutes than flip over and roast the other side for an additional 5 minutes. Meanwhile prepare the pesto for Spaghetti With Pesto. In a food processor combine the olive oil, 1 bunch fresh basil, fresh garlic, salt and mix. You also can use a mortar and grind the ingredients with the pestle. Roast the pine nuts without oil until light brown. Add to the pesto and process. At last finely grate the parmesan cheese and add to the pesto. Take 3 tablespoons from the pasta water. Add to the pesto until the desired consistency is reached. Thoroughly drain the spaghetti and put in a pre-warmed bowl. Mix with the pesto. Put the spaghetti with pesto on pre-warmed plates. Decorate the sliced turkey filets next to the spaghetti.

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