Sun gold tomato & basil pesto pasta with turkey meatballs

If summer was a dish, this is what it would taste like. This Sun gold tomato & basil pesto pasta with turkey meatballs tastes so fresh with the ripe golden tomatoes and vibrant green pesto sauce.

If summer was a dish, this is what it would taste like. This Sun gold tomato & basil pesto pasta with turkey meatballs tastes so fresh with the ripe golden tomatoes and vibrant green pesto sauce. If you enjoy simple meals like this and want full weekly plans + bonus recipes, consider becoming a paid subscriber. Your support helps me keep creating and sharing fresh, nourishing recipes each week.

Now let’s get cooking!

I am such a fan of homemade pesto! You might just be shocked at how quickly you can whip some up with a few simple ingredients. I mean….look at how vibrant this dish looks!

Ingredients

(Serving: 4)

• 1 lb 93/7 ground turkey

• 1 box brown rice pasta

• 1 container sun gold tomatoes

• 1 jar of pesto or make your own:

  • 2 cups fresh basil

  • 1/2 cup olive oil

  • 1/2 cup walnuts

  • 2 cloves garlic

  • 1 lemon, juiced (about 1/4 cup juice)

  • 1/2 tsp Kosher salt

  • 1/4 tsp black pepper

  • 1/4 tsp red pepper flakes

• For the turkey meatballs:

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 tsp cumin

  • 1/2 tsp Kosher salt

  • 1/4 tsp dried oregano

  • 1/4 tsp dried basil

Appliances & Utensils

• knife & cutting board

• sheet pan

• large colander

• large pot

• glass containers

• weck jars

• microwave-safe bowls

• measuring cups & spoons

• food processor or emulsion blender

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Instructions

1. Prepare the turkey meatballs: Preheat oven to 400°F. In a large bowl, combine 1 lb ground turkey with 1 tsp garlic powder, 1 tsp onion powder, 1 tsp cumin, 1/2 tsp Kosher salt, 1/4 tsp dried oregano, and 1/4 tsp dried basil. Mix gently until just combined. Using a small scoop, form into meatballs and place on a lined sheet pan. Bake for 18–20 minutes, or until the internal temperature reaches 165°F.

2. Prepare the tomatoes: Rinse the sun gold tomatoes and add them to an additional sheet pan with parchment paper. Roast them at 400°F for 10–12 minutes.

3. Prepare the pasta: Bring a large pot of salted water to a boil. Cook the brown rice pasta according to the package instructions until al dente. Save 3/4 cup pasta water in a glass container and set aside. Drain the remaining water from the pasta using a large colander and rinse with cold water to stop the cooking process.

4. Prepare the pesto, if making your own: In a food processor or using an immersion blender, combine 2 cups fresh basil, 1/2 cup olive oil, 1/2 cup walnuts, 2 garlic cloves, juice of 1 lemon (about 1/4 cup), 1/2 tsp Kosher salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes. Blend until smooth and creamy. Adjust consistency with a splash of water or extra olive oil if needed.

5. Combine dish and serve: Place the pasta back in the original pot away from heat. Add in the reserved pasta water, pesto, and tomatoes. Mix until combined. Top with the turkey meatballs and enjoy!

Pro Tip: If you have greens at home, such as extra spinach or kale, consider adding it to this dish for some bonus nutrients.

For vegetarian/vegan dietary preferences: Omit ground turkey meatballs and consider swapping the brown rice pasta for chickpea pasta for extra protein.

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Best,

Grace Barker