Kale Pesto Pappardelle with Chicken Meatballs

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SERVINGS

4

PREP TIME

15 min

TOTAL TIME

40 min

GLUTEN FREE

NO

Just because it’s winter, doesn’t mean we have to leave homemade pesto behind. Swapping out hearty wintery kale for a portion of the pesto brings a healthier aspect to our pesto and using crunchy pistachios instead of pine nuts make this easy meal super special.

This recipe is made with Antibiotic Free Chicken Meatballs.

Chicken MeatballFront_635x390
ingredients
3 cups chopped packed kale, massaged and stems removed 
1 cup basil 
Heaping 1/4 cup parmesan 
1 tablespoon lemon juice
1 large garlic clove 
1/4 cup pistachios 
1/4 teaspoon salt
1/4 cup Olive oil 
24 Jones Dairy Farm Chicken Meatballs 
16 oz pappardelle 
1/2 cup- 1 cup pasta water
Extra parmesan 
 

 
 
 
DIRECTIONS

Fill a large pot with 1/2 cup of water. Add frozen chicken meatballs. Bring to a boil and reduce to a simmer. Cover and cook for 9 minutes. Remove meatballs from the pot and drain water. Set aside. 

Fill pot with water. Bring to a rolling boil. Season with salt. 

While the water comes to a boil, add the kale, basil, parmesan, lemon juice, garlic, pistachios, and salt to a food processor. Blend until smooth. With the mixer on drizzle in the oil. Scrape the sides downs and blend again until smooth. Season to taste with salt and pepper. 

When the water comes to a boil, drop the pasta into the water. Cook until just under al dente. 

When the pasta has cooked, use a liquid measuring cup to take out 1 cup of the pasta water. Set aside. Drain the pasta. 

Add the pasta back to the pot along with the pesto and 1/2 cup of pasta water. Use tongs to toss the pasta with the pesto. Add the meatballs. Toss again. If needed add more pasta water to loosen the sauce up. Season to taste with salt and pepper. Garnish with parmesan cheese. 

 

 

 

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Ingredients

3 cups chopped packed kale, massaged and stems removed 
1 cup basil 
Heaping 1/4 cup parmesan 
1 tablespoon lemon juice
1 large garlic clove 
1/4 cup pistachios 
1/4 teaspoon salt
1/4 cup Olive oil 
24 Jones Dairy Farm Chicken Meatballs 
16 oz pappardelle 
1/2 cup- 1 cup pasta water
Extra parmesan 
 

 
 
 

Directions

Fill a large pot with 1/2 cup of water. Add frozen chicken meatballs. Bring to a boil and reduce to a simmer. Cover and cook for 9 minutes. Remove meatballs from the pot and drain water. Set aside. 

Fill pot with water. Bring to a rolling boil. Season with salt. 

While the water comes to a boil, add the kale, basil, parmesan, lemon juice, garlic, pistachios, and salt to a food processor. Blend until smooth. With the mixer on drizzle in the oil. Scrape the sides downs and blend again until smooth. Season to taste with salt and pepper. 

When the water comes to a boil, drop the pasta into the water. Cook until just under al dente. 

When the pasta has cooked, use a liquid measuring cup to take out 1 cup of the pasta water. Set aside. Drain the pasta. 

Add the pasta back to the pot along with the pesto and 1/2 cup of pasta water. Use tongs to toss the pasta with the pesto. Add the meatballs. Toss again. If needed add more pasta water to loosen the sauce up. Season to taste with salt and pepper. Garnish with parmesan cheese.