Four Peppercorn Pasta Luce Linguine with Chicken Meatballs and Brussels Sprouts
Recipe contributed by Chelsie W. of Larchmont, NY
Serving Size: Â 4-6
Ingredients:
1 lb. Pappardelle's Four Peppercorn Pasta Luce Linguine16 brussels sprouts, cleaned and cut in half
3 tablespoons Pappardelle's Traditional Basil Pesto
3 tablespoons olive oil
1 tablespoon garlic salt
15 meatballs, precooked
2 tablespoons butter
Shaved parmesan, to taste
Instructions:Â
- 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, 12-14 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!