Colorful pasta salad with turkey fillet steak

For 4 people
  • 250 g Penne rigate noodles
  • Salt
  • 250 g green beans
  • 150 g roasted, pickled peppers (glass)
  • 1 medium-sized red onion
  • 200 ml clear broth
  • 6–8 EL Balsamic vinegar
  • pepper
  • 5 EL olive oil
  • 1 Bund or pack of small rocket (60–75 g)
  • 2 Turkey sub-fillets (450–500 g)
  • 40 g pine nuts
  • 1–2 EL Oil
  • 100 ml Orange juice
  • 1 EL Orange marmalade
  • 2–3 EL Soy sauce
  • aluminum foil
75 minutes
Put the pasta in plenty of boiling salted water and cook according to the package instructions (approx. 11 minutes). Pour the pasta on a sieve, rinse under cold water, drain and let cool. Wash beans, drain well, clean and break through. Cover the beans and cook in salted boiling water for about 12 minutes. Pour onto a sieve, rinse under cold water, drain and let cool down. Drain the peppers and cut into strips. Peel the onion and cut into fine wedges. Bring 100 ml stock, vinegar, a little salt and pepper to the boil. Pour the hot marinade over the pasta, beans, onions and paprika. Add olive oil and mix everything well. Let it steep for at least 1 hour. Clean, wash and drain rocket. Cut the turkey fillets into 4–5 medallions each. Roast pine nuts in a pan without fat, remove immediately and allow to cool. Heat a grill pan brushed with oil. Fry the turkey medallions in it, turning, for about 4 minutes. Season with salt and pepper, remove and wrap in aluminum foil. Deglaze the frying set with orange juice and 100 ml stock, pour into a small saucepan. Add the orange jam and pine nuts and let simmer for about 5 minutes. Season the sauce with soy sauce and pepper. Season the salad with salt and pepper, fold in the rocket. Serve the salad with the turkey fillet steaks. Spread the sauce over the steaks
Wait about 1 hour
1 Person approx.:
  • 600 kcal
  • 2520 kJ
  • 39 g protein
  • 24 g fat
  • 56 g carbohydrates


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