Cook spaghetti in lightly salted water according to package directions for 5 minutes. Add asparagus; cook an additional 2 minutes or until spaghetti reaches desired doneness. Drain; reserve 1/2 cup pasta water.
Add some protein to your pesto recipe with Barilla protein plus spaghetti, fresh green peas, and Italian-seasoned ground turkey meatballs.
Servings and Ingredients
|½ (14.5-oz.) pkg. Barilla protein plus spaghetti|
|1 c. fresh asparagus, trimmed and cut into 2-inch pieces|
|1 ½ c. Hy-Vee sweet peas, cooked and divided|
|½ c. Soiree shredded Parmesan cheese, plus additional for garnish|
|4 tbsp. Gustare Vita olive oil, divided|
|2 clove(s) garlic, chopped|
|¼ tsp. Hy-Vee salt|
|1 (12-oz.) pkg. Honeysuckle White fully cooked Italian style turkey meatballs|
|Hy-Vee black pepper, freshly cracked, for serving|
Things To Grab
- Large stockpot
- Food processor or blender
- Large nonstick skillet
Combine 1/4 cup pasta water, 1 cup peas, cheese, 2 tablespoons olive oil, garlic, and salt in a food processor or blender. Cover and process until smooth.
Heat remaining 2 tablespoons olive oil in a large nonstick skillet on medium-high heat. Add meatballs; cook 5 to 7 minutes or until browned and heated through.
Add pasta and asparagus mixture to skillet. Fold in pea pesto sauce and remaining 1/2 cup peas. Stir in remaining 1/4 cup pasta water until sauce reaches desired consistency. Serve topped with additional cheese and black pepper, if desired.
Amounts Per Serving
- Total Fat: 29g
- Cholesterol: 65mg
- Sodium: 890mg
- Total Carbohydrates: 52g
- Protein: 29g
Hy-Vee Test Kitchen