Protein+™ Spaghetti With Arugula Pesto, Brussels Sprouts, And Oat-Crusted Turkey Cutlet

2014-09-06
  • Yield : 24
  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Steel-cut oats make a crisp and nutty crust for turkey cutlets. Peppery arugula pesto brings together the multigrain pasta, beans, and vegetables. Recipe from Executive Chef Russell Kool of Nike World Headquarters, Beaverton, OR

Ingredients


    Instructions

    Step 1

    Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

    Step 2

    Toss the beans with the paprika and 3/4 cup of the oil. Roast in a 400-degree oven for 10 minutes, until golden. Set aside to cool.

    Step 3

    Working in batches in a food processor, make the pesto by pureeing the arugula, walnuts, garlic, lemon juice, 1 1/2 cups of the cheese, and 1 1/2 cups of the oil.

    Step 4

    Whisk together the eggs and water to make an eggwash. Mix together the cooked oats and rosemary. Heat 1/4 cup oil in a large pan and caramelize the sprouts and onions together.

    Step 5

    For each serving, to order: Heat 1 Tbsp. oil in a pan. Season 1 cutlet with salt and pepper, dredge in flour, and dredge in eggwash. Pack one side of the cutlet with 1 Tbsp. of the oats. Cook the cutlet on both sides, or until golden brown and cooked through. Reserve on a plate.

    Step 6

    Heat the same pan and add 1/4 cup sprouts and onion. Reheat 1 1/2 cups pasta in simmering water. Drain and add to the pan with the sprouts. Add 1/2 cup pesto, 1/2 of a tomato, and about 1 1/2 Tbsp. beans. Add pasta water if needed, tossing everything together until warm. Plate the pasta, garnish with 1 1/2 tsp. Parmesan and set the cutlet on the side.

    Recipe Type: Tags: , , , ,
    Chef Recommended Cuts
    • PLUS® Farfalle
    • PLUS® Penne
    • PLUS® Spaghetti
    Related Recipes:
    • Braised Short Rib Penne

    • Rigatoni Sausage Caponata

    • Baked Orzotto with Cavallo Nero and Spring Peas

    • Campanelle al Salmone

    • Barilla Elbow Mac and Cheese with Turmeric and Roasted Cauliflower

    Nutritional Info

    This information is per serving.

    Nutrition Facts
    Serving Size 1
    Servings Per Container 24

    Amount Per Serving
    Calories 1080
    Calories from Fat 387
    % Daily Value*
    Total Fat 43g
    66%
    Saturated Fat 7g
    35%
    Trans Fat 0g
    Cholesterol 143mg
    48%
    Sodium 739mg
    31%
    Total Carbohydrate 110g
    37%
    Dietary Fiber 14g
    56%
    Sugars 9g
    Protein 63g
    126%

    Vitamin A 41%
    Vitamin C 46%
    Calcium 25%
    Iron 60%
    Allergy Information:
    *Percent Daily Values are based on a 2,000 calorie diet.
    Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.