Whole Wheat pasta with Turkey Meatballs and pesto
- Number of Servings: 6
Ingredients
1/4 cup blanched, slivered almonds 1/4 cup extra-virgin olive oil (maybe less)1/4 cup finely grated Parmesan cheese, plus extra for garnish 1/2 cup breadcrumbs3 clove small garlic, chopped 1/2 medium small onion, chopped1/4 cups chopped green peppers 1 teaspoon salt 1 16oz package of ground turkey ground black pepper 2 large basil leaves, coarsely chopped2 packed cups spinach leaves, washed well and spun dry 1 pint cherry tomatoes12 ounces whole-wheat penne; or spaghetti; Bow-tie pasta
****Pesto Sauce***
In a food processor, pulse almonds, Parmesan cheese, garlic, salt (1/2 teaspoon), and a pinch of pepper until uniform. Add spinach and basil and continue pulsing until chopped. With machine running, slowly add ½ cup olive oil, scraping down sides of machine if necessary. Transfer pesto to a small covered container and refrigerate while you prepare the meatballs.
***Turkey Meatballs***
Meanwhile, to make meatballs: In a large bowl combine turkey, breadcrumbs, garlic, onion, green pepper, mix together; Form mixture into 2-3 inch balls and place in over @ 350 degrees. Bake until 20 minutes until golden brown.
In a large nonstick or cast-iron skillet, heat 1 tablespoon olive oil over medium add cherry tomatoes. Cook until they are blistered and soft, about 4 minutes. Cook pasta according to package directions, reserving about 1 cup of pasta water. Drain pasta and return to pot over low heat. Add reserved pesto, meatballs, and cherry tomatoes, mixing well. Add enough reserved pasta water to reach desired sauce consistency. Serve immediately with a few Parmesan cheese shavings.
Serving Size: 4-6 Servings
In a food processor, pulse almonds, Parmesan cheese, garlic, salt (1/2 teaspoon), and a pinch of pepper until uniform. Add spinach and basil and continue pulsing until chopped. With machine running, slowly add ½ cup olive oil, scraping down sides of machine if necessary. Transfer pesto to a small covered container and refrigerate while you prepare the meatballs.
***Turkey Meatballs***
Meanwhile, to make meatballs: In a large bowl combine turkey, breadcrumbs, garlic, onion, green pepper, mix together; Form mixture into 2-3 inch balls and place in over @ 350 degrees. Bake until 20 minutes until golden brown.
In a large nonstick or cast-iron skillet, heat 1 tablespoon olive oil over medium add cherry tomatoes. Cook until they are blistered and soft, about 4 minutes. Cook pasta according to package directions, reserving about 1 cup of pasta water. Drain pasta and return to pot over low heat. Add reserved pesto, meatballs, and cherry tomatoes, mixing well. Add enough reserved pasta water to reach desired sauce consistency. Serve immediately with a few Parmesan cheese shavings.
Serving Size: 4-6 Servings
Nutritional Info Amount Per Serving
- Calories: 459.5
- Total Fat: 19.1 g
- Cholesterol: 70.0 mg
- Sodium: 154.0 mg
- Total Carbs: 45.3 g
- Dietary Fiber: 5.6 g
- Protein: 29.7 g
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