Veal Escalopes With Arugula And Pistachio Pesto Recipe

Name: Veal Escalopes With Arugula And Pistachio Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Combine veal, olive oil, wine, lemon zest and garlic in a medium bowl. Cover and refrigerate for 2 hours.
2
Cook pasta in boiling salted water until al dente. Drain.
3
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.
4
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.
5
Add 1/2 the pesto to pasta and toss to combine. Transfer to serving bowls. Top with veal and remaining pesto.

462

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (1 1/4 lb) veal rump roast, sliced thinly, 1 tbsp olive oil, 1/4 cup dry white wine, 2 tsp lemon zest, and more.

Yes, Veal Escalopes With Arugula And Pistachio Pesto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Veal Escalopes With Arugula And Pistachio Pesto

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