July 28th, 2019

PB&K (Parsley, Basil, and Kale) Pesto Pasta with Turkey Meatballs

SERVINGS:  8
DIFFICULTY:  Moderate
DIETARY: None
PREP/COOK TIME:  20 min/25 mi

---

PB&K Pesto

• 1/2 c. roasted pine nuts
• 1/2 c. parsley
• 3/4 c. basil
• 3/4 c. kale
• 1/3 c. Parmesan cheese, finely grated
• 2 lemons, juice
• 1 lemon, zest
• 2 garlic cloves
• 1/2 c. olive oil 
• salt and pepper

Pasta and Veggies

• 16 oz. pasta 
• 1 bunch of kale, rough chop
• 2 small containers grape tomatoes, whole
• 2 tbsp. olive oil
• salt and pepper

Turkey Meatballs

• 3 lbs. ground turkey
• 1 vidalia onion, chopped finely
• 3 garlic cloves, chopped finely
• 1/3 c. Parmesan cheese, finely grated
• 1 1/2 tbsp. crushed red pepper
• salt and pepper

1. Preheat oven to 400 degrees F. Make the pesto by mixing all of the ingredients in a blender.  Add oil to thin out if necessary.  Keep in the fridge.
2. Mix the ingredients for the meatballs in a large bowl just until they are evenly distributed.  Spread a small amount of olive oil on a sheet tray.  Form the meatballs into golf ball size shapes and put on the sheet tray.  Bake in the oven for 20-25 minutes, or until cooked through.
3. Bring a large pot of water to a boil and heavily season with salt so it has the same taste of sea water.  Add the pasta and cook until al dente (or has a slight bite, but not hard or mushy).  
4. Rough chop the kale and add to a pan with olive oil and season with salt and pepper.  Cook until it is wilted down like spinach.  In a separate pan blister the tomatoes on high heat with olive oil and salt/pepper.  Mix the kale, tomatoes, and drained pasta in the pot you cooked the pasta in (leave a small amount of pasta water in the bottom).
5. Add the pesto to the pasta and veggies.  Cook on low heat for about 5 minutes so the pesto coats all of the ingredients.  
6. Plate the pasta on first, top with as many meatballs you want, and garnish with more toasted pine nuts and Parmesan cheese!

---

Me Cuisine Tips

• My girlfriend is gluten-free, but typically you would add some stale bread soaked in milk to the meatballs to make them more tender (traditional Italian way), but these are much healthier.
• The pesto base is all of the ingredients except the kale, so you can substitute that with other greens.