Basil Pesto Linguine with Turkey Meatballs & Heirloom Tomatoes

If you're anything like me, you over did it on Thanksgiving. You HAVE to go for it right?  But it was important for me to not continue that trend in the days following all of my grazing on side dishes and desserts. 

I had a little white turkey meat left over, and I found a unique way to utilize it.  This meal will give you lots of lean protein and freshness without the fat and heavy carbs. 

Basil Pesto Linguine with Turkey Meatballs & Heirloom Tomatoes 

Meatballs

1 lb. ground white meat turkey 
1/2 cup parmesan cheese
1 tsp. red pepper flakes
1 garlic clove chopped
1 tsp. salt
1/2 tsp. pepper 

Pesto

1 - 2 cups of fresh basil
1 cup fresh parsley
1/4 cup pine nuts
1 cup parmesan cheese
2-3 garlic cloves
1/4 cup olive oil
pinch of salt
1/2 tsp. pepper
1 lemon juiced 


Preheat oven to 400 degrees. 

In a large bowl mix together all of the meatball ingredients. Form into small meatball and place on tin foil lined baking sheet.  Bake 15-18 minutes.  

In food processor, mix all pesto ingredients.  

Cook linguine according to package and drain.  Reserve 1/2 cup of pasta water.  

Return pasta to pot add 1 - 2 cups of pesto and 1/2 cup of reserved pasta water.  Mix through until pasta is coated.  

Pile up pasta in a bowl.  Top with turkey meatball, then decorate with beautiful heirloom tomatoes.  

You could also make this with spaghetti squash as your "pasta vehicle" if you want to lower the carb count.  Either way this meal is fresh and healthy!