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.
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
about 1lb. Ground turkey
3 Tbsp. Panko breadcrumbs
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
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 🍴