Kale Pesto Pappardelle with Chicken Meatballs
Chopped packed kale, massaged and stems removed
|Heaping ¼ cup||
Large garlic clove
Extra parmesan, for sprinkling
Fill a large pot with ½ 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 ½ 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.
Find jones near you It’s breakfast time somewhere
Ratings and Reviews
More Specialty Recipes
Scrapple Cornbread Stuffing
This cornbread stuffing will add a southern-flare to any table. Fresh apples and dried cranberries pair wonderfully with savory Jones scrapple.
Scrapple Breakfast Pizza
Scrapple is a breakfast favorite in the northeast. In this recipe, it tops a breakfast pizza complete with maple syrup, smoked cheddar and eggs.
Creamy Braunschweiger Dip
Jones braunschweiger is great spread on bread and crackers. Make it even better by creating a dip.
Bacon Braunsweiger Pistachio Truffles
A savory take on a truffle that makes an easy and elegant appetizer.