Arugula Pesto Pasta with Turkey Meatballs

The arugula pesto is bright and peppery, the turkey meatballs provide a great source of protein, and the pasta is made creamy by the addition of the whipped cream cheese which melts with the heat of the pasta (thanks Mom for the trick)!

The Final Product!

Arugula Pesto:
5 c. Arugula
1 medium onion, quartered
8 garlic cloves, roasted in olive oil
Zest of 1 lemon, grated
2 tbl lemon juice
1/4 c. grated sharp cheese (romano, parm, or any other choice)
1/2 tsp salt
1 tsp pepper
1/3 c Olive Oil

Note: This makes a light and quick pesto without the added fat of pinenuts or tons of cheese!

- Combine all ingredients except the EVOO in a food processor and blend until mixed
- Stream in the EVOO
- Season to taste!

Turkey Meatball Pasta
1 lb Whole Wheat Fusili
4.5 oz Shallots, Onions and Garlic
4 oz Whipped Cream Cheese
1 lb Turkey Meatballs, quartered
1/3 c dry White Wine (Sav Blanc, roussanne...)

- Boil salted water for the pasta
- Sweat the shallots, onions, and garlic in a large skiller over medium heat with 1 tbl olive oil for 5 mins
- Add quartered turkey meatballs (note: if frozen, you may have to microwave for 2-3 mins to cut) and brown for 5-10 mins
- Deglaze the pan with the white wine, cover, and cook for 10 mins
- Cook the pasta according to the package
- Drain and add immediately to the meatballs, pesto (see above), and cream cheese. Stir and the heat of the pasta will melt the cream cheese creating your pesto "cream" sauce!