Chelsie W. from Larchmont, NY, created this sweet and savory dish to highlight the unique taste of our Basil Tangerine Fettuccine. Roasting brussels sprouts tossed with our pesto adds extra oomph, and the rich flavors of the meatballs, saving tons of time being pre-cooked, bring this meal full circle. Thanks so much for sharing, Chelsie!
1 lb. Pappardelle's Basil Tangerine Fettuccine
16 brussels sprouts, cleaned and cut in half
3 tablespoons Pappardelle's Traditional Basil Pesto
3 tablespoons olive oil
1 tablespoon garlic salt
15 teriyaki and pineapple chicken meatballs, precooked
2 tablespoons butter
Shaved parmesan, to taste
1. Preheat oven to 400°.
2. Place trimmed and halved brussels sprouts in a bowl; add pesto, olive oil, and garlic salt and toss. Transfer sprouts to a baking sheet and roast 30-35 minutes.
3. Bring a pot of salted water to boil; add pasta and cook until al dente, 8-10 minutes.
4. While pasta is cooking, heat a sauté pan with butter over medium heat. Add meatballs and occasionally turn until heated through.
5. Once cooked, drain pasta and add brussels sprouts, meatballs, and stir. Garnish with shaved parmesan and enjoy!