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Recipes for Everyone

Quorn Cutlets with Asparagus Pasta Salad

serves
Serves 2
cooking time
20 mins
serves
cals * Per Serving

Ingredients

  • 2 Quorn Naked Chicken Cutlets
  • 1 tbsp olive oil
  • 1/4 tsp cayenne Pepper
  • ½ tsp salt
  • 1/4 tsp black pepper
  • 1 clove of garlic
  • 1 bunch of asparagus, peeled and trimmed
  • 9oz dried tagliatelle, cooked
  • 1 handful of fresh arugula leaves
  • 1 tbsp pine nuts, toasted
  • 2 handfuls of fresh arugula leaves
  • ¼ cup olive oil
  • 1 tbsp pine nuts, toasted
  • 1 tbsp lemon juice
  • Season to taste
  • Lemon wedges to garnish

Method

  1. Mix the cayenne, salt and black pepper in a bowl and sprinkle over the Quorn Cutlets.
  2. Preheat the olive oil in a pan and cook the Quorn Cutlets and clove of garlic for 3-4 minutes on each side until golden brown. Discard the garlic. Slice each Cutlet into approximately 4 pieces and keep warm until needed.
  3. Gently saute the asparagus until cooked. Season to taste.
  4. Prepare the arugula pesto by adding all ingredients to a food processor and blitzing until smooth. Season to taste with salt and black pepper.
  5. Toss the salad ingredients in a bowl with a generous spoonful of the arugula pesto
  6. Sprinkle the toasted pine nuts on top and serve.
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