Prepare to transform your dinner routine with a mouthwatering dish that combines the earthy richness of kale pesto, the zesty brightness of lemon-infused meatballs, and the comforting embrace of perfectly cooked pasta. This Italian-inspired recipe isn't just a meal—it's a culinary adventure that will tantalize your taste buds and impress even the most discerning food lovers. Whether you're a busy home cook or a passionate foodie, this Kale Pesto Pasta with Lemony Meatballs promises to elevate your weeknight dining experience from ordinary to extraordinary.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 oz pasta
- 2 cups kale, chopped
- 1/2 cup walnuts
- 1/2 cup Parmesan cheese, grated
- 1/4 cup olive oil
- 2 cloves garlic
- 1 lb ground turkey
- 1 egg
- 1 lemon, zested and juiced
- Salt and pepper to taste
Instructions
- Prepare the kale pesto by combining chopped kale, walnuts, half of the Parmesan cheese, 2 minced garlic cloves, and olive oil in a food processor. Pulse until smooth and well combined. Season with salt and pepper to taste. Set aside.
- In a large mixing bowl, combine ground turkey, egg, lemon zest, salt, and pepper. Gently mix ingredients until just combined, being careful not to overmix.
- Form the turkey mixture into small, uniform meatballs approximately 1-inch in diameter. Set aside on a clean plate.
- Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente, typically 8-10 minutes.
- While pasta is cooking, heat a large skillet over medium heat. Add meatballs and cook, turning occasionally, until golden brown and internal temperature reaches 165°F, about 10-12 minutes.
- Drain pasta, reserving 1/4 cup of pasta water. Return pasta to the pot and stir in the prepared kale pesto, adding reserved pasta water if needed to help sauce coat the pasta.
- Add cooked meatballs to the pasta, gently tossing to combine. Squeeze fresh lemon juice over the dish.
- Plate the pasta and meatballs, garnishing with remaining Parmesan cheese. Serve immediately while hot.
Tips
- For the most vibrant pesto, use fresh, crisp kale and toast the walnuts lightly before blending to enhance their nutty flavor.
- When forming meatballs, wet your hands slightly to prevent the mixture from sticking and ensure uniform size for even cooking.
- Don't overcook the pasta—aim for al dente texture by testing a minute before the package instructions suggest.
- Reserve some pasta water before draining; its starchy consistency helps the pesto cling beautifully to the pasta.
- Use a meat thermometer to ensure meatballs reach the safe internal temperature of 165°F without overcooking.
- For extra richness, consider adding a drizzle of high-quality extra virgin olive oil just before serving.
- This recipe is versatile—try substituting ground chicken or plant-based alternatives for the turkey meatballs.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 35g
Protein: 38g
Fat: 32g
Saturated Fat: 8g
Cholesterol: 120mg
