Veal Escalopes With Arugula And Pistachio Pesto - cooking recipe

Ingredients

1 (1 1/4 lb) veal rump roast, sliced thinly
1 tbsp olive oil
1/4 cup dry white wine
2 tsp lemon zest
1 clove garlic, minced
13.5 oz fettuccine
-1 None Pistachio Pesto
2 oz baby arugula, trimmed
2/3 cup pistachios, toasted
1/4 cup coarsely grated Parmesan cheese
1 clove garlic, quartered
1 tbsp lemon juice
3/4 cup olive oil

Preparation

Combine veal, olive oil, wine, lemon zest and garlic in a medium bowl. Cover and refrigerate for 2 hours.
Cook pasta in boiling salted water until al dente. Drain.
Meanwhile, oil a grill pan or large frying pan and place over high heat. Working in batches, cook veal until browned all over and cooked to your liking.
To make the pesto, blend or process arugula, nuts, cheese and garlic until combined. With the motor running, gradually add lemon juice and olive oil in a thin steady stream. Process until pesto thickens slightly.
Add 1/2 the pesto to pasta and toss to combine. Transfer to serving bowls. Top with veal and remaining pesto.