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.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Add some protein to your pesto recipe with Barilla protein plus spaghetti, fresh green peas, and Italian-seasoned ground turkey meatballs.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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
- Colander
- Food processor or blender
- Large nonstick skillet
Directions
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.
Nutrition facts
Servings
570 Calories per serving
Amounts Per Serving
- Total Fat: 29g
- Cholesterol: 65mg
- Sodium: 890mg
- Total Carbohydrates: 52g
- Protein: 29g
Daily Values
0%
Iron 20%
0%
Calcium 10%
0%
Vitamin D 0%
0%
Potassium 8%
Recipe Source:
Hy-Vee Test Kitchen