Creamy Pesto Pasta with Parmesan-Spiked Meatballs

This meal is heaven on a plate for me: a perfect blend of tender pasta -- smothered in creamy pesto sauce -- sitting next to perfectly seasoned meatballs. I wouldn't want JUST the pasta, or JUST the meatballs. They are a marriage made in culinary heaven.

I take a shortcuts when I cook - just like many of us. So, I used prepared pesto for this dish. My favorite is Contadina (found in the refrigerated section next to the fresh pasta), but you can use any brand (or homemade) if you want.

Creamy Pesto Pasta with Parmesan-Spiked Meatballs

Meatballs
1 pound lean ground beef
1/3 cup Italian style seasoned bread crumbs
1/4 cup grated Parmesan cheese 
1 large egg
1 tablespoon sun-dried tomato paste or ketchup
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil

Pasta
12 ounces pasta, any shape (I used fettuccine)
2/3 cup prepared pesto (you can add more to the finished dish if you want)
1/2 cup heavy cream
1/4 cup grated Parmesan cheese

Preheat the oven to 375 degrees.
To make the meatballs, combine all ingredients but the oil and mix well. Shape the mixture into 16-20 meatballs. 
Heat the oil in a large skillet over medium heat. Add the meatballs to the hot pan and cook until browned on all sides. If the pan is ovenproof, transfer the pan to the oven. If not, transfer the meatballs to a baking sheet and place in the oven. Bake for 10 minutes, until the meatballs are cooked through.
Meanwhile, cook the pasta according to the package directions. While the pasta cooks, whisk together the pesto and heavy cream. Drain the pasta and, while still warm, toss it with the pesto mixture.
Serve the pasta with the meatballs on the side. Top with Parmesan cheese.

Serves 4-6


Photo: Apolonia