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Bring water to a boil in a stock pot or large saucepan. Follow pasta package instructions to cook noodles. When cooked, drain and set aside.
Heat meatballs if they've been refrigerated or frozen.
In a food processor, blend basil, parmesan, pine nuts, garlic, salt and pepper.
Slowly add olive oil to the food processor while pulsing.
In a warm skillet, toss pasta with pesto. Add meatballs on top of the pasta.
Serve with freshly grated parmesan cheese.
- Optional: Substitute half the basil for spinach.
- Optional: Substitute walnuts for pine nuts.
- If your pesto is very thick, you can add a little more olive oil.
- Use your favorite kind of meatball. We used turkey meatballs in this recipe.
Serving: 1g | Calories: 540kcal | Carbohydrates: 42g | Protein: 20g | Fat: 33g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 215mg | Potassium: 351mg | Fiber: 2g | Sugar: 1g | Vitamin A: 406IU | Vitamin C: 2mg | Calcium: 115mg | Iron: 2mg