Ingredients Jump to Instructions ↓

  1. 8 oz 227g Bow-tie pasta Pesto

  2. 2 cups 80g / 2.8oz Fresh basil leaves

  3. 1 Granny Smith apple - peeled, cored, And cut large chunks

  4. 1/2 cup 73g / 2.6oz Grated Parmesan cheese

  5. 1/2 cup 118ml Walnuts

  6. 1 Garlic clove

  7. 1 teaspoon 5ml Tabasco pepper sauce

  8. 1/4 teaspoon 1 1/3ml Salt

  9. 1/4 cup 59ml Olive oil Meatballs

  10. 1/2 lb 227g / 8oz Lean ground beef

  11. 1/2 lb 227g / 8oz Ground turkey

  12. 1 lb 454g / 16oz Egg (large)

  13. 1/4 cup 36g / 1 1/3oz Dry seasoned bread crumbs

  14. 1/4 cup 49g / 1.7oz Club soda

  15. 1 tablespoon 15ml Tabasco pepper sauce

  16. 1/2 cup 118ml Water

  17. 1/2 cup 118ml Roasted red peppers - cut into strips

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In food processor or blender, combine basil, apple, cheese, walnuts, garlic, Tabasco pepper sauce and salt. Gradually add oil until mixture is smooth. Prepare bow-tie pasta as label directs. Drain. Meanwhile, in large bowl, combine ground beef and turkey, egg, bread crumbs, club soda and Tabasco sauce until well mixed. Shape 1 tablespoon mixture into balls. In 12-inch non-stick skillet over medium-high heat, cook meatballs until well browned on all sides, turning frequently. Add water to skillet; over high heat, heat to boiling. Reduce heat to low; cover and simmer 10 minutes. In large bowl, toss cooked pasta, pesto sauce, meatballs with their liquid and roasted red pepper strips until well mixed. Serve immediately. This recipe yields 6 servings.


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