Cook the pasta in plenty of salted water, drain and drain well.
In the meantime, season the schnitzel with salt and pepper. Brush with pesto, roll up and secure with wooden skewers. Heat plenty of olive oil in a pan and fry the turkey rolls on all sides. Remove the wooden skewers from the meat, cut the rolls into slices and arrange on plates.
Briefly heat the pasta in the frying fat in the pan and also serve on the plates. Sprinkle with a little grated parmesan.
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