Pistachio Pasta Night

Wait... What does that even mean? 

its te yummiest and close-to healthiest pasta entree that fits into your weekday post-work schedule. Plus you can save the reserve of this awesome pesto sauce for future meals. 


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You'll need: 

About 10 oz pasta, cooked. I used regular tortellini for the company I had over that evening, but healthy pasta is finally on the rise with everything from simple whole wheat penne to specialty pastas made with chickpea flour.  

Baby Kale, about 1 cup.  

1 tbsp olive oil for sautéing kale 

1 garlic clove, minced for kale 

 Meatballs - 

about 1lb. Ground turkey  

3 Tbsp. Panko breadcrumbs  

1 egg  

1 Tbsp Worcestershire Sauce 

2 tsp salt  

4 tsp pepper  

1.5 Tbsp fresh oregano, chopped 

1.5 Tbsp fresh thyme, chopped  

juice of 1/2 lemon  

3 Tbsp Grated Parmesan cheese

Pesto-  

1/4 cup pistachios, salted 

1  1/2 cup fresh basil  

Juice of 1/2 lemon  

1 ripe avocado, pitted and halved, exterior removed.  

1/4 cup EVOO  

dash of crushed red pepper  

salt and pepper to taste  

 

1. First combine all meatball ingredients. you should have about 13-16 pre-created meatballs; they're a little smaller in size so that you can save on cooking time  👍

2. Cook your pasta while you start cooking the meatballs. they should take about 4-6 minutes on each side on med/high heat  

3. Combine all of your pesto ingredients except for the S+P and EVOO in a food processor, pulsing until smooth.  Add the EVOO for improved consistency, and S+ P to taste  

4. Everything's ready? Great! Combine, serve + enjoy 🍴