Ingredients

• 1 lb. Pappardelle's Basil Tangerine Fettuccine (purchase here)
• 16 brussels sprouts, cleaned and cut in half
• 3 tablespoons Terrapin Ridge Basil Pesto Aioli (purchase here)
• 3 tablespoons Olive Oil Marketplace Koroneki EVOO (purchase here)
• 1 tablespoon garlic salt
• 15 teriyaki and pineapple chicken meatballs, precooked
• 2 tablespoons butter
• Shaved parmesan, to taste

Instructions

1. Preheat oven to 400°.
2. Place trimmed and halved brussels sprouts in a bowl; add pesto, olive oil, and garlic salt and toss.
3. Transfer sprouts to a baking sheet and roast 30-35 minutes.
4. Bring a pot of salted water to boil; add pasta and cook until al dente, 8-10 minutes.
5. While pasta is cooking, heat a sauté pan with butter over medium heat.
6. Add meatballs and occasionally turn until heated through.
7. Once cooked, drain pasta and add brussels sprouts, meatballs, and stir.
8. Garnish with shaved parmesan and enjoy!

Notes