Italian Turkey Meatballs with Pasta and Arugula Pesto

I've constantly read about arugula pesto, but never got around to trying it out because the fact that arugula is a bitter herb just doesn't seem to translate well into pesto, which I associate with the sweet, green fragrance of basil. Today though, I needed to finish off the remaining arugula I had left from my arugula and beet recipe a few days ago. Combining that with my penchant for pasta and some quick Italian meatballs, it was a satisfying and somewhat healthy lunch which I paired with a half a glass of Moondah Brook chenin blanc from Australia.

Italian Turkey Meatballs with Pasta and Arugula Pesto
Serves 2

Italian Meatballs
6 oz. ground turkey
1/2 tbsp chili powder
1/4 cup rolled oats
1 tsp dried oregano
1 tsp dried basil
1 tsp dried parsley
1 tsp garlic powder
2 tsp Worchestershire sauce
1 tbsp soy sauce
1 tsp black pepper
1 tsp salt
1 tsp lemon juice

Arugula Pesto
1.5 cup arugula leaves
1.5 tbsp pine nuts
6 tbsp extra virgin olive oil
2 tbsp grated Parmigiano

For the pasta
4 oz. pasta
1 can diced tomatoes, undrained

To prepare the arugula pesto, process all ingredients in a food processor, adding the oil as you continue processing.

In a bowl, combine all ingredient for the meatball. Shape into 1-inch balls.

Prepare pasta according to directions, drain and keep warm in the pot.

Heat one tablespoon of oil and add in the meatballs. Fry for about 1 minute and add in diced tomatoes. Simmer for 6-7 minutes until the meatballs are cooked. Add in the pasta and toss to combine. Serve on plates topped with the arugula pesto and grated Parmigiano.