Meatballs on Top of Cavatappi

🥘 Ingredients

• broccoli florets
  1 c
• cavatappi pasta
  8 oz
• ground turkey
  1 lb
• lemon
  1 unit
• panko breadcrumbs
  2 tbsp
• parmesan cheese
  2 tbsp
• pepper
  1 tsp
• pesto
  3 tbsp
• salt
  1 tsp
• sour cream
  2 tbsp

🍳 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 unit
2. 

   2

   In a large bowl , mix together ground turkey , 2 tbsp pesto , 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: 3 tbsp, panko breadcrumbs: 2 tbsp, salt: 1 tsp, pepper: 1 tsp
3. 

   3

   Place meatballs on a lightly oiled baking sheet . Bake in oven until fully cooked through and no longer pink in center, ⏱️ 15 minutes , flipping halfway through.
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: 8 oz, broccoli florets: 1 c
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: 2 tbsp
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: 2 tbsp