Basil Tangerine Fettuccine w/ Chicken Meatballs and Brussels Sprouts
July 25, 2020
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Notes
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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
- Preheat oven to 400°.
- Place trimmed and halved brussels sprouts in a bowl; add pesto, olive oil, and garlic salt and toss.
- Transfer sprouts to a baking sheet and roast 30-35 minutes.
- Bring a pot of salted water to boil; add pasta and cook until al dente, 8-10 minutes.
- While pasta is cooking, heat a sauté pan with butter over medium heat.
- Add meatballs and occasionally turn until heated through.
- Once cooked, drain pasta and add brussels sprouts, meatballs, and stir.
- Garnish with shaved parmesan and enjoy!
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