Sunday, August 31, 2008

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.

2 comments:

Kevin said...

Those meatballs look tasty!

arugula advocate said...

arugula pesto, sounds awesome.