🍝 Crispy Turkey Pasta Salad with Shrimp

Name: Crispy Turkey Pasta Salad with Shrimp
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g Turkey cutlets; Salt; Pepper; a little flour; 2 Eggs (size M); 40 g Cornflakes; 30 g Coconut flakes; Oil (for frying); 500 g Farfalle; Salt; 1 bunch flat-leaf parsley; 5 tbsp White wine vinegar; 2 tbsp Grainy mustard; 6 tbsp Oil; Pepper from the mill; 2 tbsp Olive oil; 1 Clove of garlic; 200 g Shrimp (raw, peeled); 1 both red and yellow bell pepper; 100 g Frozen peas; Salt; 1 bunch Arugula

520 kcal · 30 min · 4 servings

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Ingredients

400 g Turkey cutlets
Salt
Pepper
a little flour
2 Eggs (size M)
40 g Cornflakes
30 g Coconut flakes
Oil (for frying)
500 g Farfalle
Salt
1 bunch flat-leaf parsley
5 tbsp White wine vinegar
2 tbsp Grainy mustard
6 tbsp Oil
Pepper from the mill
2 tbsp Olive oil
1 Clove of garlic
200 g Shrimp (raw, peeled)
1 both red and yellow bell pepper
100 g Frozen peas
Salt
1 bunch Arugula

Instructions

1. Cut the turkey meat into small, bite-sized cubes.
2. Season the meat pieces with salt and pepper.
3. Lightly dust the meat with flour.
4. Beat the eggs in a shallow plate.
5. Crumble the cornflakes and mix them with the coconut flakes.
6. Dip the meat pieces first into the egg mixture.
7. Then coat them in the cornflake-coconut mixture.
8. Heat the oil in a pan to 170 degrees Celsius.
9. Fry the meat pieces until golden brown in the hot oil.
10. Place the finished pieces on kitchen paper to absorb excess oil.
11. Cook the bow-tie pasta in plenty of salted water according to package instructions until al dente.
12. Drain the pasta and rinse it briefly with cold water.
13. Let the pasta drain well.
14. Rinse the parsley and shake it dry.
15. Finely chop the parsley leaves.
16. Whisk vinegar, mustard, oil, salt, and pepper together to make a dressing.
17. Mix the pasta with the dressing.
18. Heat some olive oil in a small pan.
19. Peel the garlic.
20. Fry the shrimp for 2 to 3 minutes in the hot oil.
21. Press the garlic into the pan while frying.
22. Quarter the bell peppers, remove the seeds, and rinse them.
23. Cut the peppers into small pieces.
24. Blanch the peas for 1 minute in salted water (cook briefly in boiling water).
25. Drain the peas, shock them in cold water, and let them drain.
26. Rinse the arugula and remove any damaged leaves.
27. Cut the arugula into smaller pieces if desired.
28. Gently mix all prepared ingredients together.
29. Plate the salad and serve.

Nutrition per serving

kcal: 520
Protein: 29 g · Fett/Fat: 21 g · Carbs: 53 g