Heidi Strawn
April 8, 2013

Pesto Meatballs with Fettuccine - Photo by Rachael Brugger (HobbyFarms.com)
Photo by Rachael Brugger

Yield: 4 servings


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  • 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


  • 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


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.

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.


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