Turkey roulades with tomato filling and green ribbon pasta

Ingredients for 4 servings:

• 4 garlic cloves, finely diced
• 150 g tomatoes, dried, marinated in herb and garlic oil, drained, diced
• 2 tbsp pine nuts
• 2 tbsp cheese (Peccorino), grated
• 2 tbsp oil (herb oil from pickled tomatoes)
• 4 turkey cutlets (200g each), pound flat, cut in half
• 1 ½ tsp herbs, Italian
• 1 lemon(s), untreated, cut into 8 slices
• 300 g tagliatelle, green
• 150 ml cream
• 400 ml water
• 1 ½ tbsp sauce thickener, light
• ½ tsp salt
• Pepper, white
• 2 tbsp olive oil

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Puree the garlic, tomatoes, pine nuts, cheese, and the spicy herb oil. Spread the stuffing on the turkey cutlets; roll them up tightly and secure with roulade pins. Heat 2 tablespoons of olive oil in a large pan, fry the roulades until golden brown on all sides, then remove. Briefly fry the lemon slices and remove them as well. Pour in the water, add the Italian herbs, bring to a boil, add the roulades, and simmer with the lid on for about 10 minutes over medium heat. Pour in the cream, season with salt and pepper, and thicken with a sauce thickener. Meanwhile, cook the pasta in boiling salted water until al dente, then rinse with cold water.