Spinach Walnut Pesto Pasta with Turkey Meatballs

Total Time
1 Hr
Serves
8
Serving Size
3 meatballs with 1/8th of pasta
Meal
Course

DESCRIPTION

Pasta is tossed with a bright greet fresh spinach and walnut pesto and topped with simple to prepare turkey meatballs.

Total Time

Prep Time
30 Mins
Cook Time
30 Mins
Total Time
1 Hr

Nutrition

Calories
740 cal
Total Fat
41 g
Saturated Fat
8 g
Polyunsaturated Fat
13.5 g
Monounsaturated Fat
17.4 g
Cholesterol
125 mg
Sodium
280 mg
Carbohydrates
52 g
Dietary Fiber
4 g
Total Sugars
3 g
Protein
42 g
Vitamin D
0 mcg
Calcium
170 mg
Iron
4 mg
Potassium
740 mg

Ingredients

Turkey Meatballs

  • 1/4 cup walnuts

  • 2 cloves garlic

  • 1/2 medium red onion, roughly chopped

  • 2 tablespoons Worcestershire sauce

  • 1 tablespoon olive oil

  • 1 tablespoon dried oregano

  • 1 teaspoon kosher salt

  • 1/2 teaspoon red pepper flakes

  • 1/2 cup lightly packed fresh Italian parsley leaves

  • 2 pounds lean ground turkey

  • 1/2 cup dehydrated potato flakes

Spinach Walnut Pesto

  • 1 cup California walnuts

  • 2 cloves garlic

  • 4 cups loosely packed fresh baby spinach leaves

  • 2 cups lightly packed fresh basil, plus additional for garnish if desired

  • 1/2 cup grated Parmesan cheese

  • 2 tablespoons lemon juice

  • 1/2 cup olive oil

  • Kosher salt and pepper to taste

  • 1 pound hot cooked spaghetti, or other desired pasta

  • Pasta water as needed

Preparation

  1. Preheat oven to 400°F and line a large baking sheet with parchment paper. Place walnuts, onion and garlic in a food processor and pulse to chop. Add Worcestershire sauce, oil, oregano, salt and pepper flakes and puree until fairly smooth. Add parsley and pulse until chopped.

  2. Transfer to a large bowl and add turkey and potato flakes. Mix well using your hands.

  3. Shape into 24 large meatballs and place on baking sheet. Bake for 25 minutes or until meatballs are lightly browned and cooked through.

  4. While meatballs are cooking, prepare pesto. Place walnuts and garlic in a food processor and pulse to chop. Add spinach, basil, Parmesan and lemon juice and pulse to finely chop, scraping down the sides as needed.

  5. With the motor running, drizzle in the olive oil until fully incorporated.

  6. Toss pesto with hot cooked pasta, stirring in a little of the reserved pasta water if needed to thin slightly.

  7. Serve meatballs over pasta, sprinkling with additional Parmesan, if desired.