Light pasta dish

Ingredients for 3 servings:

• 250 g pasta
• 200 g turkey schnitzel
• 1 handful of arugula
• 50 g mixed seeds (sunflower, pine nuts, etc.)
• 250 g cocktail tomatoes
• 1 jar pesto, red
• 30 ml cream or milk
• salt and pepper
• Paprika powder, sweet
• curry powder
• possibly Fondor if required
• 1 tbsp herbs, Italian or garden herbs frozen
• Fat for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Cook the pasta al dente in salted water. In the meantime, cut the meat into small pieces and season with salt, pepper, paprika, and curry powder. Then fry it in clarified butter or oil until golden brown. Tip: I browned the meat in a wok so I can add the other ingredients later. Meanwhile, quarter the cherry tomatoes, season lightly with salt and pepper, and set aside. Wash and finely tear the arugula. Toast the seeds in a separate pan and set aside. When the pasta is al dente, rinse under cold running water and add to the meat. Then add the cherry tomatoes, arugula, and the toasted seeds. Finally, add about 1 tablespoon of Italian herbs/garden herbs. Add the jar of pesto to the wok. Then pour a little milk or cream into the empty pesto jar and shake well to dissolve any leftovers. Once that’s done, add the rest. Finally, season again with curry powder and, if desired, with Fondor.