MINI MEATBALLS WITH PASTA AND APPLE PESTO

8 ounces bow-tie pasta
FOR THE PESTO:
2 cups fresh basil leaves
1 Granny Smith apple, peeled, cored and cut into large chunks
1/2 cup grated Parmesan cheese
1/2 cup walnuts
1 clove garlic
1 teaspoon plus 1 tablespoon Tabasco brand Pepper Sauce, divided use
1/4 teaspoon salt
1/4 cup olive oil
FOR THE MEATBALLS:
1/2 pound lean ground beef
1/2 pound ground turkey
1 large egg
1/4 cup dry seasoned bread crumbs
1/4 cup club soda
1 tablespoon TABASCO brand Pepper Sauce
1/2 cup water
1/2 cup roasted red peppers, cut into strips (to serve)

Prepare bow-tie pasta as label directs. Drain.

TO MAKE THE PESTO:
In food processor or blender, combine basil, apple, cheese, walnuts, garlic, 1 teaspoon Tabasco Sauce and salt. Gradually add oil until mixture is smooth.

TO MAKE THE MEATBALLS:
Meanwhile, in large bowl, combine ground beef and turkey, egg, bread crumbs, club soda and the remaining 1 tablespoon Tabasco sauce until well mixed. Shape 1 tablespoon mixture into balls.

In 12-inch non-stick skillet over medium-high heat, cook meatballs until well browned on all sides, turning frequently.

Add 1/2 cup water to skillet; over high heat, heat to boiling. Reduce heat to low; cover and simmer 10 minutes.

In large bowl, toss cooked pasta, pesto sauce, meatballs with their liquid and roasted red pepper strips until well mixed. Serve immediately.

Servings: 6
Source: Tabasco