1 small bunch of basil
garlic clove 20 g pine nuts 50 ml olive oil Salt, pepper
150 g spaghetti Salt 20 g pine nuts 200 g cherry tomatoes 1 package (125 g) of Zottarella Ball Classic 150 g turkey breast fillet Pepper 1 tbsp. olive oil
It's so easy with the Zottarella Ball
To make the pesto, wash the basil, shake dry and chop coarsely. Peel the garlic. Mix the basil, garlic, pine nuts and olive oil together and purée. Season with salt and pepper.
Cook the spaghetti according to package instructions in plenty of boiling salted water until al dente.
Toast the pine nuts in an ungreased pan and remove. Wash the tomatoes and cut in half. Drain and finely dice the Zottarella Ball. Wash the turkey breast, dab dry, dice finely and season with salt and pepper.
Drain the spaghetti. Fry the meat in hot oil in the pan for about 2 min. Add the tomatoes and pesto. Add the drained spaghetti and mix everything together well. Finally, stir in the Zottarella cubes, season again and sprinkle with pine nuts. Serve immediately.