Romesco Chickpea Fettuccine with Turkey Feta Meatballs

SERVINGS: 2
DIETARY: Gluten-Free
DIFFICULTY: Moderate
PREP/COOK TIME: 20 min/25 min

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Romesco

• 1 jar of roasted bell peppers
• ½ c. of roasted almonds
• Half a lemon, juice
• 2 tbsp. of balsamic vinegar
• 1 clove of garlic
• ¼ c. of basil
• 1 tbsp. oregano
• 2 tbsp. olive oil
• salt

Feta Turkey Meatballs

• 16 oz. ground turkey
• ¼ c. feta cheese
• 1 tbsp. Italian seasoning
• 1 tbsp. garlic powder
• 1 tbsp. olive oil
• Salt/pepper

Pasta

• 8 oz. banza fettuccine
• ½ c. English peas
• Pot of heavily salted water

1. Preheat oven to 400 degress F.
2. Combine turkey, seasonings, oil, and feta cheese in a mixing bowl. Mix together until all components are evenly distributed but don’t over mix.
3. Spray a baking sheet with oil and form 2 oz. balls from the turkey mixture. Should make about 7-8 meatballs. Place them evenly on the pan.
4. Bake the meatballs for 15 minutes, remove from the oven and flip them, and cook for an additional 5 minutes. Remove from oven and set aside.
5. While the meatballs are baking, put all of the romesco sauce ingredients into a blender and blend until smooth. Set aside until ready to use.
6. Place a large pot of heavily salted water on the stove on high heat. Once the water comes to a boil, add the pasta and reduce down to low heat for 10 minutes. Test a piece of pasta to ensure it has a bite to it, but not too hard. Remove from the heat, save a half cup of pasta water, and strain the pasta. Set aside.
7. Put a large pan on the stove on medium heat and place a tbsp. of olive oil in the pan. Once the oil looks viscous and becomes thin, add the peas and a pinch of salt. After 1 minute add the pasta. Cook for an additional minute then add the romesco sauce. Evenly distribute the sauce and then add the half a cup of pasta water. Cook until the pasta is evenly coated then remove from the heat.
8. Place a portion of the pasta on a plate with as some meatballs. Good garnishes would be basil, arugula, and blanched peas. Serve warm and enjoy.