With Broccoli and Pesto Cream Sauce

By Hello Fresh

30 min.

Cooking Time: 30 min.

Servings: 4

Nutrition: 880 Calories

Ingredients:

Lemon- 1 whole

Ground Turkey- 16 oz.

Pesto- 6 oz.

Panko Breadcrumbs- 1/2 Cup

Cavatappi Pasta- 12 oz.

Broccoli Florets- 8 oz.

Sour Cream- 8 Tbsp.

Parmesan Cheese- 1/2 Cup

Preparation:

1. Preheat and Prep. 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.

2. Shape meatballs. In a large bowl, mix together turkey, 2 TBSP pesto, panko, 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.

3. Bake meatballs. Place meatballs on a lightly oiled baking sheet. Bake in oven until fully cooked through and no longer pink in center, 12-15 minutes, flipping halfway through.

4. Boil pasta and broccoli. Meanwhile, add cavatappi to pot of boiling water. Cook 6 minutes, stirring occasionally, then add broccoli 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.

5. Drain and combine. 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.

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