Meatballs on Top of Cavatappi

🥘 Ingredients

• Parmesan cheese
  ½ cup
• broccoli florets
  8 oz
• cavatappi pasta
  12 oz
• ground turkey
  1 lb
• lemon
  1
• olive oil
  1 tsp
• panko breadcrumbs
  ½ cup
• pepper
• pesto
  6 oz
• salt
• sour cream
  1/2 c

🍳 Cookware

• large pot
• large bowl
• baking sheet

1. 

   1

   Wash and dry all produce. Preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Zest lemon until you have 1 tsp zest, then cut lemon into wedges.

   lemon: 1
2. 

   2

   In a large bowl , mix together ground turkey , pesto (2 tbsp), panko breadcrumbs , and a pinch of salt and pepper until just combined. Gently shape mixture into golf-ball-sized meatballs with hands— you should have about 12. TIP: Splash a little water on your hands to keep meat from sticking.

   ground turkey: 1 lb, pesto: 6 oz, panko breadcrumbs: ½ cup, salt, pepper
3. 

   3

   Place meatballs on a lightly oiled baking sheet with olive oil . Bake in oven until fully cooked through and no longer pink in center, ⏱️ 15 minutes , flipping halfway through.

   olive oil: 1 tsp
4. 

   4

   Meanwhile, add cavatappi pasta to pot of boiling water. Cook ⏱️ 6 minutes , stirring occasionally, then add broccoli florets to pot. Continue cooking until cavatappi is al dente and broccoli is tender, about ⏱️ 3 minutes more. Carefully ladle out and reserve 1 cup pasta cooking water, then drain. Return cavatappi and broccoli to pot.

   cavatappi pasta: 12 oz, broccoli florets: 8 oz
5. 

   5

   Add sour cream , remaining pesto, and meatballs to pot. Stir to combine, adding enough pasta cooking water to create a thick sauce that coats everything.

   sour cream: 1/2 c
6. 

   6

   Divide pasta mixture between plates. Sprinkle with Parmesan cheese and lemon zest (to taste). Serve with lemon wedges on the side for squeezing over.

   Parmesan cheese: ½ cup