Recipes Kale Pesto Pappardelle with Pork Meatballs
Twirly noodles tossed in a five-minute kale pesto, tender pork meatballs, and plenty of nutty parmesan are the makings of our new favorite throw-it-together weeknight meal.
Kale Pesto Pappardelle with Pork Meatballs
Servings: 440 minutes
- 24 pieces Jones Dairy Farm Pork Meatballs
- 3 cups chopped packed kale, massaged and stems removed
- 1 cup basil
- 1/4 cup parmesan cheese
- 1 tablespoon lemon juice
- 1 large garlic clove
- 1/4 cup pistachios
- 1/4 teaspoon salt
- 1/4 cup olive oil
- 16 ounces pappardelle pasta or pasta of choice
- 1/2 cup pasta water
- Extra parmesan for sprinkling
- 1Fill a large pot with 1/2 cup of water. Add frozen chicken meatballs. Bring to a boil and reduce to a simmer. Cover and cook for 9 minutes. Remove meatballs from the pot and drain water. Set aside.
- 2Fill the pot with water. Bring to a rolling boil. Season with salt.
- 3While the water comes to a boil, add the kale, basil, parmesan, lemon juice, garlic, pistachios, and salt to a food processor. Blend until smooth. With the mixer on, drizzle in the oil. Scrape down the sides and blend again until smooth. Season to taste with salt and pepper.
- 4When the water comes to a boil, drop the pasta into the water. Cook until just under al dente.
- 5When the pasta has cooked, use a liquid measuring cup to take out 1 cup of the pasta water. Set aside. Drain the pasta.
- 6Add the pasta back to the pot along with the pesto and 1/2 cup of pasta water. Use tongs to toss the pasta with the pesto. Add the meatballs. Toss again. If needed, add more pasta water to loosen the sauce. Season to taste with salt and pepper. Garnish with parmesan cheese.
This recipe is made using
Jones Dairy Farm Pork Meatballs
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