Turkey Cutlets With Pesto Spaghetti - cooking recipe

Ingredients

7 tbsp olive oil
2 tbsp pine nuts
1 clove garlic, peeled and finely diced
1 bunch basil, chopped
30 g Parmesan cheese, grated
500 g turkey cutlets, sliced
250 g mozzarella cheese, thinly sliced
3 None tomatoes, chopped
None None lime juice
300 g spaghetti
None None basil for garnish

Preparation

Heat 1 tbsp of oil in a skillet and toast the pine nuts for about 3 mins, while stirring. Puree the Parmesan cheese, pine nuts, garlic, basil and 4 tbsp of oil in a food blender. Add a splash of lime juice, and season to taste.
Cook the spaghetti in boiling salted water according to the package directions. Heat 2 tbsp of oil in a large skillet and cook the turkey cutlets for about 3 mins on each side until cooked through. Season to taste, remove from the pan and keep warm. Put 1 tbsp of the pesto in the hot pan with the tomatoes and cook briefly, remove from the heat. Save 1/2 cup of water from the spaghetti and drain the rest in a colander. In a bowl, mix the spaghetti water and pesto. Return the drained spaghetti to the saucepan and fold in the pesto. Serve the turkey with the mozzarella slices on top, and garnished with the tomatoes and basil with the spaghetti on the side.