P TES WITH KALE AND TURKEY PESTO
Portions : 4 - Preparation : 10 minutes - Cooking : 45 minutes
Ingredients
- 2 garlic cloves, chopped
- 125 ml (1/2 cup) olive oil
- 1 pinch cayenne pepper
- 1 pinch dried thyme
- 385 g (13 oz) turkey breast, cut into strips
- ½ kale, cut into large pieces
- 1 cup walnuts (pecans, walnuts or hazelnuts)
- 30 ml (2 tbsp.) white balsamic vinegar
- 125 ml (1/2 cup) grated Parmesan cheese
- 45 ml (3 tbsp.) fat of your choice (butter, oil or Mycryo cocoa butter)
- 1 package Bistro Catelli Linguine-style pasta
- 125 ml (1/2 cup) ricotta
- Salt and pepper to taste
Preparation
- In a bowl, toss 1 garlic clove with 30 ml (2 tbsp.) olive oil, cayenne pepper, thyme, salt, pepper and turkey strips. Marinate for a few minutes.
- Meanwhile, in a pot of boiling water, blanch the kale pieces for 2 minutes. Drain and dry in a cloth or paper towel.
- In a food processor, blend the cabbage, walnuts, second garlic clove, remaining olive oil, vinegar and grated Parmesan until smooth.
- In a hot frying pan, brown the turkey strips, coated in Mycryo butter or the fat of your choice, over high heat for 3-4 minutes. Then cook for a further 2 minutes over low heat.
- Cook pasta according to package instructions. Then drain.
- In a bowl, over the pasta, add 90 ml (6 tablespoons) of kale pesto, the ricotta and toss to combine. Check seasoning.
- Divide pasta and turkey strips between plates.
