Roast Turkey with Pesto
Nutritional values
(Percentage of daily recommendation)
| Calorie | 779 cal. | (37 %) | ||
| Protein | 71 g | (72 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 15.1 mg | (126 %) | ||
| Vitamin K | 42.6 μg | (71 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 41.1 mg | (343 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 30.2 μg | (67 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 1,268 mg | (32 %) | ||
| Calcium | 129 mg | (13 %) | ||
| Magnesium | 106 mg | (35 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 5.9 mg | (74 %) | ||
| Saturated fatty acids | 6.2 g | |||
| Uric acid | 345 mg | |||
| Cholesterol | 114 mg | |||
| Complete sugar | 3 g |
Ingredients
- For the turkey
- 1 kilogram turkey breasts (boneless)
- 6 Tbsps vegetable oil
- salt
- peppers
- 1 garlic clove
- 400 grams Cherry tomatoes
- 200 grams fine Tagliatelle
Preparation steps
For the turkey, rinse the meat and pat dry. Peel, chop and mix with 1 tablespoon of oil, garlic clove and season with salt and pepper. Coat the meat with it and marinate for 30 minutes. Heat the oven to 200°C (approximately 400°F), put the turkey in a dish, heat the remaining oil, sprinkle on the turkey and cook for 20 minutes.
Rinse cherry tomatoes, cut across and add to the meat 10 minutes before the end of cooking. Cook the pasta in plenty of salted water according to package instructions until al dente.
For the pesto, rinse the parsley and basil and finely chop. Mix the pine nuts with herbs, 1 tablespoon of salt and peeled garlic clove and ground in a mortar to form a paste. Add the parmesan cheese and the oil. Season with salt and pepper.
Take the turkey roast out of the oven, let it rest briefly and cut into slices. Serve with the tomatoes, pasta and the pesto.
