TURKEY PESTO MEATBALLS WITH ZUCCHINI AND PASTA

1 1/2 cups fresh basil leaves, packed
1 1/2 pounds California-grown ground turkey
3/4 cup freshly grated Parmesan cheese
1 cup soft white bread crumbs
3 large cloves fresh garlic, minced
1. egg, lightly beaten
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1 1/4 cups chicken or turkey broth
1 to 1 1/2 pounds fine egg noodles (2 to 3 ounces per person)
3 cups thinly sliced zucchini
8 basil sprigs (for garnish)
Additional Parmesan cheese (for topping)

Put basil leaves in food processor or blender and chop fine. Transfer to large bowl with turkey, Parmesan cheese, bread crumbs, garlic, egg, salt and pepper. Mix ingredients with fork (do not mix with your hands or the meat becomes tough). Shape into small balls with your hands.

Heat 1 tablespoon olive oil in large nonstick skillet; brown half the meatballs on all sides. Remove from pan with slotted spoon and repeat with remaining oil and meatballs. Return first batch of meatballs to skillet, pour in broth and bring to a boil. Reduce heat and simmer 12 minutes.

After 8 minutes, place noodles in boiling water and cook according to package directions.

At same time, add zucchini to meatballs and cook until crisp-tender; do not overcook.

Serve meatballs and zucchini over cooked pasta in warmed shallow bowls. Garnish with sprig of basil and pass remaining Parmesan cheese at the table.

Makes 8 servings
From: Recipelink.com
Source: California Poultry Federation