Kotlett with pestogräddsås and pasta
Cooking Time30 m
Ingredients8
DifficultyMedium
When the castle gets a quick surface in the forehead and then merges with pesto, a lovely scent spreads in the kitchen. Serve it with freshly cooked pasta and a simple salad, so you have a dinner that fits the whole gang. Simple, good and just right until Friday night.
Categories
Main courseDinnerYields
4ServingsCooking Methods
Steered
Ingredients
4 servings
- Step: 1600 g sliced, leg-free pork
- Step: 21/2 msk oil
- Step: 3salt
- Step: 4pepper
- Step: 51 dl basil pesto
- Step: 62 1/2 dl cooking cream
- Step: 74 serving pasta (preferably campanelle)
- Step: 81/2 pc cosmopolitan salad
Instructions
- Step: 1Put water to pasta.
- Step: 2Breathe the bones in rounds in the oil in a pan, spice with salt and pepper. Put in all the cones on the forehead and lower the heat and pour down the pesto and cream. Let the meat sink for a few minutes. Stir a little carefully so that the peston and cream boil together.
- Step: 3Cook pasta as directed on the packaging.
- Step: 4Cut the salad in pieces.
- Step: 5Serve the cottons in the sauce with pasta and salad.
Näring
| Calories | 736kcal |
|---|---|
| Carbohydrates | 54g |
| Fat | 38g |
| Protein | 42g |
| Serving Size | 4serving |
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