Pesto Meatballs with Fettuccini

Photo by Rachael Brugger

Yield: 4 servings

Ingredients

Meatballs

• 2 cloves garlic, minced
• 1/4 cup minced shallots
• 1/4 cup chopped sweet basil
• 2 T. chopped parsley
• 1/2 cup, plus 2 T. grated Parmesan cheese, divided
• 1/4 cup walnuts, chopped
• 1/2 pound ground turkey (Ground pork or beef can be substituted.)
• 1 egg
• 1 T. olive oil

Pasta

• 1/2 pound fettuccine
• 1 large tomato, finely diced (approximately 11/2 cups)
• 1/4 cup extra-virgin olive oil
• 1/2 tsp. salt
• freshly ground black pepper, to taste
• 2 T. chopped sweet basil

Preparation

Meatballs
Preheat oven to 400 degrees F. In medium bowl, mix garlic, shallots, basil, parsley, 1/2 cup cheese, walnuts, ground turkey and egg. Mix well and form into 1-inch balls. Place in broiler-safe baking pan, drizzle with olive oil and bake 25 minutes.

Sprinkle 2 tablespoons cheese on meatballs and broil until golden, about 3 minutes.

Pasta
Cook pasta in boiling salted water until al dente.

In large bowl, combine remaining ingredients. Add hot cooked pasta and meatballs, toss and serve immediately.