Pesto Lamb Pasta with Meatballs and Broccoli
This is a meal that engages all the senses. The visual appeal of the vibrant green pesto against the golden-brown meatballs and charred broccoli creates an immediate impression before you even take a bite. The aroma that fills your kitchen as the components come together builds anticipation. The various textures – tender pasta, juicy meatballs, crispy broccoli edges – create a multi-dimensional eating experience.
Ingredients
Meatball ingredients
- 1 lb Ground lamb.
- 1 tbsp Honey.
- 1/4 cup Seasoned Parmesan Breadcrumbs. Preferably by 4C brand, Gluten Free
- 1/4 cup Pesto. Preferably by the brand Seggiano
- 1 tsp Garlic powder.
- 1/2 tsp Red pepper flakes.
- 1/2 tsp Sea salt.
Broccoli ingredients
- 2-3 cups Broccoli florets.
- 1 tbsp Extra virgin olive oil.
- 1 tsp Garlic powder.
- 1/4 tsp Sea salt.
Pasta ingredients
- 9 oz Dried pasta. You can see how many oz are in the box if you don't have a food scale
- 1 cup Pesto. This is about 1 jar of Seggiano brand pesto. Or use enough pesto to cover all your pasta, meatballs, and broccoli if you're using another brand of pesto.
Instructions
I highly recommend scrolling down to the Directions section just below this recipe card for the full recipe with step-by-step photos and more detailed instructions
- Preheat the oven to 375 degrees F
- Combine broccoli with olive oil and salt and bake for about 25 minutes
- Mix the meatball ingredients together
- Set a pot of water to boil
- Roll the meat into meatballs
- Heat the pan you'll cook the meatballs in
- Cook the meatballs
- Boil the pasta
- Mix the cooked broccoli, cooked meatballs, cooked pasta and pesto together