One clove of garlic Grind and mix with salt, pepper and 1 tbsp olive oil. The meat is coated with this mixture and allowed to stand for 30 minutes to be flavored. Then put it in the appropriate tray, pour 3 tbsp (30 ml) olive oil and bake 20 minutes in a preheated oven at 200 C. Wash tomatoes and deep scratches on top of the cross. Arrange around meat and everything bake another 10 minutes. Boil the tagliatelle in a large amount of salted water. Parsley and basil wash, dry and finely. Put them in a mortar and crush with pine nuts, chopped clove of garlic and 1 tsp salt. Add parmezanat, remaining olive oil and a little pepper. The turkey is removed from the oven and allowed to stand slightly warm. Then cut into portions and serve with tomatoes, pesto sauce and tagliatelle.