St. Patrick's Green Turkey & Spinach Meatballs with Homemade Pesto Pasta

• • For the Meatballs
• •1 lb Ground Turkey (lean)
• •2 cups Fresh Spinach (packed, finely chopped)
• •0.5 cup Panko Breadcrumbs
• •1 piece Large Egg (lightly beaten)
• •2 cloves Garlic (minced)
• •0.3 cup Parmesan Cheese (grated)
• •2 tbsp Fresh Parsley (chopped)
• •1 tsp Salt
• •0.5 tsp Black Pepper
• •2 tbsp Olive Oil (for cooking meatballs)
• • For the Homemade Pesto
• •2 cups Fresh Basil Leaves (packed)
• •0.3 cup Pine Nuts (toasted, optional)
• •1 clove Garlic (minced)
• •0.3 cup Parmesan Cheese (grated)
• •0.5 cup Extra Virgin Olive Oil
• • Salt (to taste)
• • Black Pepper (to taste)
• • For the Pasta & Assembly
• •12 oz Pasta (such as linguine, fettuccine, or penne)
• •1 cup Cherry Tomatoes (halved, optional for garnish)
• • Parmesan Cheese (more for garnish)

Instructions

1. 1

   To make the homemade pesto: In a food processor, combine the fresh basil leaves, pine nuts (if using), 1 minced garlic clove, 0.25 cup grated Parmesan cheese, and a pinch of salt and black pepper. Pulse until finely chopped. With the food processor running, slowly drizzle in 0.5 cup extra virgin olive oil until a smooth pesto forms. Taste and adjust seasoning if needed.

2. 2

   Bring a large pot of salted water to a boil for the pasta.

3. 3

   In a large bowl, combine the ground turkey, finely chopped spinach, panko breadcrumbs, beaten egg, 2 minced garlic cloves, 0.25 cup grated Parmesan cheese, chopped parsley, 1 tsp salt, and 0.5 tsp black pepper. Mix gently until just combined, being careful not to overmix.

4. 4

   Form the mixture into approximately 16-20 meatballs (about 1.5 inches in diameter).

5. 5

   Heat 2 tbsp olive oil in a large non-stick skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides and cooked through.

6. 6

   While the meatballs are cooking, add the pasta to the boiling water and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.

7. 7

   Return the drained pasta to the pot. Add the homemade pesto and about 1/4 cup of the reserved pasta water. Toss well to coat. If the sauce is too thick, add a little more pasta water until it reaches your desired consistency.

8. 8

   Divide the pesto pasta among serving plates. Top with the cooked turkey and spinach meatballs. Garnish with additional grated Parmesan cheese and halved cherry tomatoes if desired.

Chef's Tips

• 💡To ensure your meatballs are moist, avoid overmixing the turkey mixture. Gently combine until just incorporated.
• 💡For an even greener pasta, you can blend an extra handful of fresh spinach into your homemade pesto.
• 💡For extra fun, you could arrange the meatballs on the plate in a loose 'shamrock' cluster around the pasta.